It is entirely normal for the first soaking of a barrel to produce a dark-colored water.
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Practical Advice For Oak Chips and Volatile Acidity
It is entirely normal for the first soaking of a barrel to produce a dark-colored water. Already a member? Log In
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Malolactic-palooza and The Importance Of pH
Malolactic fermentation can be finicky even for professional winemakers, but there are protocols winemakers can follow to help avoid the headache (and heartache). Learn those along with best practices for a post-fermentation acid adjustment.