I have attached a photo of my wines I have aging in my basement.
The first three going from left to right are Riesling and the furthest right is a peach.
As you can see, the first carboy of Riesling, which is also the youngest, is continuing to turn darker brown. The only difference from the other two is I fermented with the juice and zest of two of my Key Limes.
I have added kmeta to the carboy to try and stop/slow down/ revert if I am getting oxidation.
Any suggestions or ideas?
Please help
The first three going from left to right are Riesling and the furthest right is a peach.
As you can see, the first carboy of Riesling, which is also the youngest, is continuing to turn darker brown. The only difference from the other two is I fermented with the juice and zest of two of my Key Limes.
I have added kmeta to the carboy to try and stop/slow down/ revert if I am getting oxidation.
Any suggestions or ideas?
Please help