Search results

I'm wondering if my first batch of wine is ruined. I started it on Dec 22, and the SG was 1.055. It fermented like crazy the first 3 1/2 days judging by the amount of burping the airlock was doing, then over the next 3 days the burping slowly disappeared. That whole time I had it sealed with an...

I've read a whole lot on wine making and get more confused the more I read. For instance, I have read that when fermenting you should aerate the must in the beginning to give the yeast some oxygen, but then use airlock to prevent further oxidation, but then I read another place where it says...