The good news is that most wines that you can buy off the supermarket shelf don’t contain a lot of yeast cells; if they did, the wines would look cloudy and might even re-ferment in the bottle. Already a member? Log In
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.