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I suspect you’ve got a fatty acid issue caused by your stuck/sluggish fermentation. S. cerevisiae can emit fatty acids when under fermentive stress . . . This content is only available to members.
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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.