I find that when sugar is that low, the process of re-starting actually lowers the overall quality and you’re better off bottling slightly sweet (sterile filtered).
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Colossal Corking: Wine Wizard
I find that when sugar is that low, the process of re-starting actually lowers the overall quality and you’re better off bottling slightly sweet (sterile filtered). Already a member? Log In
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A winemaker experiences a large and unexpected pH shift from a feral fermentation. Learn about the potential reasons as well as what to do with an untoasted oak barrel, pre-fermentation sulfite levels, and acid adjustments in wine kits.