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chaptalization
I recently started a new kit which I believed the sugar was low on(+/-
18 brix), and used pasteurized honey,alittle bit at a time to bring it up to about 22 brix. Will the yeast metabolize the honey the same as sugar,and will it impart anything else in the wine ,positive or negative? Seemed like a good idea at the time, and only time will tell. |
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