I have read where a wild fermentation can produce interesting flavor compounds and textures. I see where this has be used until there’s ~4% sugar left then the must is inoculated with a cultured yeast to guarantee complete fermentation. This way you can have the best of both worlds.
My...
Does sunlight exposure influence wine during fermentation?
I have for years fermented my wine in a sunny room and am mostly happy with the results. Could my wine have been better had I covered the carboys?
There are many posts that suggest sunlight effect Hops in beer. I have researched this...