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  • Ackland, Tony (CALNZAS)
    To David, Peter & Tony Thanks for the answers re the white precipitate and also the technical info on sweetness and types of sugars. This has been a big help
    Message 1 of 1 , Apr 5, 2000
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      To David, Peter & Tony

      Thanks for the answers re the white precipitate and also the technical info
      on sweetness and types of sugars.

      This has been a big help to me and has given me some new ideas to try.

      I'll try the bourbon recipe as soon as I get my fermenter back, my wife has
      hijacked it to make wine in! (I think another fermenter is urgently needed)

      Rob L
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