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Fermenting Anything & Pectic Enzymes: Wine Wizard
To maximize your chances of a successful in-the-bottle fermentation you need to prepare a starter culture. Already a member? Log In
While the concept that is listed on some wine bottles or talked about in literature — % new oak — seems simple, there is a lot of nuance to this term. Learn about the concept as well as problems caused from overcompensating to fix a hydrogen sulfide stink with copper. Plus, the Wizard talks about the new need for sanitation in our world.