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Are you an expert in this area? Share your knowledge and earn expert points by giving answers or rating people's questions and answers! This section of FAQS.ORG is not sanctioned in any way by FAQ authors or maintainers. Questions strongly related to this FAQ: when making home wine what would be the ratio to use for corn sugar to refined sugar? by RPayea (11/11/2003) someone with recipe for gamay wine by betty (5/2/2004) why is the extinction coefficient of a protein pH dependent by naz (10/20/2003) cherry wine was put into carboy today and we have excessive foaming coming out the air... by bob (11/16/2005) What types of " neutral spirits" that are reasonably available to use to fortify port? by Ray (10/5/2003) What is the practicality of a magnetic artificial aging device for wine and how do they... by djsudsy (11/13/2003) I recently went to Italy and drank the local wines. I had about 3 glasses a night... by Adrienne (10/6/2003) Why would contamination of Tartaric Acid with Oxalic Acid lead to instability in wine? by Steeley (10/9/2003) This is our second year of red wine-making. Last year after primary fermentation was... by Vince (10/9/2003) I have been making Port from a kit & am interested in thickening it before bottling to... by Evelyn/Elaine (6/23/2004) Questions somewhat related to this FAQ: can you give me thorough examples of different kind of fermentation? by ronhel (2/17/2004) Other questions awaiting answers: 42276 questions related to other FAQs 6468 general questions 15588 answered questions
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