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Hello David & Clan;
I use Pectic Enzyme from any winemaking supply mail-order house.
1/2 teaspoon per gallon in all my wines. Clears them up really fast.
No taste change, either.
Murph
PS Don't rely on the wild yeast on the apples to
start the ferment.
Buy some Lalvin (Canadian)
wine yeast, and remove all doubt.
$1.50 will do 5
Gallons
M
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