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 away after aging it longer? Did I do something wrong? Justin Sharer Dearborn Heights, Michigan Welcome to the wonderful world of home winemaking
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 to sulfite solution to increase the effectiveness of the sulfite by lowering the solution’s pH. The first, and most practical, reason for adding