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Why Add Water???
I've noticed that most of the recipes on Jack Keller's web site call
for the addition of water as a primary ingredient. Why would one want to intentionaly ameliorate a wine must? I know amelioration is recommended when pre-fermentation sugar levels are too high but this would not be the case for most wine musts, especially non-grape wine musts. What am I missing??? Thanks, Charles Erwin |
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