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Sorry if this is a silly question, but why dont you stabalise this recipe, but stabalise others?
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Because it is fermented to dry....i.e. no sugar left, so it doesn't need stabilising, just drinking
we stabilise to prevent refermentation in the presence of sugar....if its dry, there is no sugar left.
regards
bobN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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