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The short answer to "can I determine the exact concentration of alcohol factoring in the lactic acid produced from only the change in concentration of sugar" is no you can't. That said it might not really matter according to this paper the highest concentration of lactic acid they measured was 7.51 g/L which is 0.75%. Since there shouldn't be any ...


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You don't have to add Campden, only if your recipe calls for it or if you plan to age your wine and preserve it for a longer period of time. Remember that metabisulphite is naturally present in grape must and its purpose is to protect your wine from oxygen. The recommended amount of free SO2 in a wine is between 25mg/L and 50mg/L which can be tricky to ...


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A photo really would be best to judge your issue! If you've observed regular safe procedures then it is very likely what has happened is that you've got a harmless yeast contamination, in which case you can remove the film and bottle. Without further information I'd simply taste it and if it taste okay then it is likely just fine. Most really bad things also ...


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I have made wine with Welch's grape juice. I only used one packet of yeast and it turned out very good. I did wonder if the added calcium in the juice I just bought was going to be an issue. Now reading the comments, I don't think it will be an issue. I will write a follow up if I have any issues.


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