I have everything on that list other than S02. And yes their are places near by i can go too.
Is their any guidelines on when you need to change or put in certain yeast or acids.
any recipes or help would be appreciated to make up exactly what route to go.
Thanks
This is my cousin and i first time making wine. We understand most of it and the company is sending BDX yeast, tartaric acid, nutrients, and fermentation tannin but my 1st question is they said i will need s02 and MLF culture at some point, What are those and do you always need them and at what...