If you want to make good homemade wine, you should learn to manage your wines’ YAN — yeast assimilable nitrogen.
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Polyphenolics are usually associated with red wines, but there are definitely processing choices and stylistic options where polyphenolics play a role in whites, rosé, and sparkling wines also.
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In the third installment of our year-long series about how homemade wine is made using home-grown grapes in Upstate New York, we check in on batches of red, white, and rosé wines happily fermenting away.