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<P>I have copied 2 sections that may be of help.</P>
<P>The first section (in 3 parts (a,b,c)) is the only reference to different
fruits (including apples under "(c) Fruit wine.") I have found so far.
(there may be more)</P>
<P>The second section may help our mead makers if there is any concern. It
doesn't refer to mead but refers to "Honey wine" without reference to
grapes, grape wine, or juice. It does mention Hops.</P>
<P>In Service,</P>
<P>Cormac</P>
<P>*********************************************************************************</P>
<P>my source: <A
href="http://www.atf.treas.gov/core/regulations/27cfr24.html">http://www.atf.treas.gov/core/regulations/27cfr24.html</A></P>
<P>*********************************************************************************</P>
<P>(a) General. Acids of the kinds occurring in grapes or other fruit (including
berries) may be added within the limitations of Sec. 24.246 to juice or wine in
order to correct natural deficiencies; however, no acid may be added to juice or
wine which is ameliorated to correct natural deficiencies except that in the
production of grape wine, tartaric acid may be used to reduce the pH of the
juice or wine. If tartaric acid is used to correct the pH of grape juice or
wine, the fixed acid level of the juice shall be measured prior to the addition
of any tartaric acid to determine the maximum quantity of ameliorating material
allowed. In addition, when using tartaric acid to reduce the pH of ameliorated
grape juice or wine, the pH cannot be reduced below 3.0. </P>
<P>(b) Grape wine. Tartaric acid or malic acid, or a combination of tartaric
acid and malic acid, may be added prior to or during fermentation, to grapes or
juice from grapes. In addition, after fermentation is completed, citric acid,
fumaric acid, malic acid, lactic acid or tartaric acid, or a combination of two
or more of these acids, may be added to correct natural deficiencies. However,
the use of these acids, either prior to, during or after fermentation, may not
increase the fixed acid level of the finished wine (calculated as tartaric acid)
above 9.0 grams per liter. In cases where the wine contains 8.0 or more grams of
total solids per 100 milliliters of wine, acids may be added to the extent that
the finished wine does not contain more than 11.0 grams per liter of fixed acid
(calculated as tartaric acid). </P><B>
<P>(c) Fruit wine. </B>Only citric acid may be added to citrus fruit, juice or
wine, only malic acid may be added to <B>apples, apple juice or wine</B>, and
only citric acid or malic acid may be added to <B>other fruit (including
berries) or to juice or wine derived from other fruit (including berries)</B> to
correct natural deficiencies to 9.0 grams per liter of finished wine; however,
if the wine contains 8.0 or more grams of total solids per 100 milliliters of
wine, acids may be added to correct natural deficiencies to the extent that the
finished wine does not contain more than 11.0 grams per liter of fixed acid
(calculated as malic acid for apples and citric acid for other fruit (including
berries). (d) Other use of acid. A winemaker desiring to use an acid other than
the acids allowed in paragraphs (a) and (b) of this section to correct natural
deficiencies shall follow the procedure prescribed in Sec. 24.250. A winemaker
desiring to use acid to stabilize standard wine shall follow the requirements
prescribed by Sec. 24.244. (Sec. 201, Pub. L. 85-[[Page 554]]859, 72 Stat. 1383,
as amended (26 U.S.C. 5382))[T.D. ATF-299, 55 FR 24989, June 19, 1990, as
amended by T.D. ATF-312, 56 FR 31078, July 9, 1991; T.D. ATF-350, 58 FR 52230,
Oct. 7, 1993]</P>
<P>**************************************************************************</P>
<P>Sec. 24.203 <STRONG>Honey wine</STRONG>. </P>
<P>In the production of wine from honey, a quantity of water may be added to
facilitate fermentation provided the density of the mixture of honey and water
is not reduced below 22 degrees Brix. <STRONG>Hops </STRONG>may be added in
quantities not to exceed one pound for each 1,000 pounds of honey. Pure dry
sugar or honey may be added for sweetening. After complete fermentation or
complete fermentation and sweetening, the wine may not have an alcohol content
of more than 14 percent by volume nor may the total solids content exceed 35
degrees Brix. (Sec. 201, Pub. L. 85-859, 72 Stat. 1386, as amended, 1387, as
amended (26 U.S.C. 5387))</P></DIV></BODY></HTML>