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ML on concord
Hi all,
I am making a batch of dry concord wine. It has finished fermenting and tastes pretty good. The oak I added infused well. But, of course, it is a bit high in acid. I was wondering if anyone has experience with ML on a concord. Is it worth doing? How much does it change the flavor? Thanks. -- Greg Cook http://homepage.mac.com/gregcook/Wine http://homepage.mac.com/gregcook/aws (remove spamblocker from my email) |
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