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We have a few grapes in the garden, planted just a few years ago. Last year half of them had lots of mould and were ruined. This year we had just a slight mould, not enough to see, but enough to cause the grapes to split. They still tasted good so I decided to try using them anyway. Mostly...

Most recipes suggest adding yeast some time (2, 8 or 24 hours) after the pectolase. But we know that pectolase works at any time, even after the yeast has given up (it may be slower but it works). So apart from the obvious reason (its always been done this way): Why should we wait between...