Johnny2
Well-Known Member
I used calcium carbonate to raise the pH and didn't do cold stabilization as I don't have space to do that and I though red currants have mostly citric acid in them.
I had this same occurrence in my last bottle of red currant wine
Question number one: Why is it black? Shouldn't wine diamonds be clear or white.
Question number two: Is this same issue when using potassium, or potassium bicarbonate?
I had this same occurrence in my last bottle of red currant wine
Question number one: Why is it black? Shouldn't wine diamonds be clear or white.
Question number two: Is this same issue when using potassium, or potassium bicarbonate?