The second and perhaps the most important reason is that if you’re doing your final rinsing with an acid blend that contains malic acid, you’re potentially releasing a food source for various bacteria into your equipment and into your cellar’s environment (like drains).
The experts surmise Norton is likely a cross between V. aestivalis and an unknown V. vinifera species. There is possibly some contribution of V. labrusca.
Sparkling red? I made my first batch of Merlot and tried a bottle after it aged for a month. I noticed that the wine had some carbonation to it. Will this go
There are a couple of reasons I suggest we use tartaric or citric in the pages of The Winemaker’s Answer Book for cleaning and sanitizing purposes. First of all, acid is added