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  1. Sergey

    Batonnage (stirring of the lees) for Gewurztraminer

    Hey folks, Just racked my Gewurz for the first time. Reading 0 brix. Should I let it sit and stir the lees a few times a week (batonnage) to get more flavor? I am not sure how important it is for Gewurtz. Second question. How common is it to do Mlf for Gewurz? I am fairly new, but I can follow...
  2. Sergey

    Preemptive Fining for white wine

    Thanks for advice. I was just thinking the same... Glad to hear this is not a common path for white wine.
  3. Sergey

    Preemptive Fining for white wine

    Hey folks, I am on my first attempt to make white wine (Gewurtztraminer) from frozen grape must. I ran across this article and it caught my eye. How common is it to fine grape juice before fermentation? Has anyone tried this with Polylact like they recommend...
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