i have never had a problem with kit wines or fresh fruit wines fermenting under an air lock. i know beer brewers use air locks as well. the beer has been boiled for 60 min plus....this is before it is fermented. boiling for that long would boil out a lot of oxygen and all beer brewers ferment...
thanks for the input....that was one of the ones i was looking at because they have the crusher/press combo for like 365 or something like that....but after seeing your remark..i think i will go for the floor standing unit.
I believe your thoughts are correct. This is a natural process we are talking about here which does not adhere to time. I let the wine determine when the next step is even if it is early or later than the recipe suggests.
this is a technique some homebrewers use. They will leave the lees from a primary ferment and rack beer from the primary into secondary and the same day put a new batch onto the lees from the primary. its like a giant starter. Just wondering if anyone has tried it with wine.
jeez...i am a past beer brewer...and am currently learning the story of wine.......patience, patience....it is difficult but i am getting there....thanks for all the info.
cool...i also have a red zin that is still young and it also taste a little tart and since i am new at this...i was just wondering if time would help mellow out the tartness of the wines....i have been following the recipes to a "T" and was wondering if tartness was normal on a very young wine...
Newbie here.
I have a batch of blackberry wine that is measuring 3.7ph after fermentation and is clear. It is about four weeks old and currently sitting on oak chips. I tasted it throughout the processes and this morning. it is still very tart and i was wondering if time in the bottle would...