Brettanomyces is often an ambient microbe in the air we breathe, but that’s no reason to go inviting concentrated and healthy stocks of it into your cellar.
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I prefer to have as much information as I can about where my raw material is coming from, and being able to handle the actual grapes is one way to help you get there.
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Lysozyme, Adding Sugar, and Oak Alternatives
Excluding bacteria that can eat malic acid and turn it into lactic acid is the only way to make sure you don’t get refermentation in the bottle.