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  1. B

    Apple cider/wine?

    I do fermentation on Australian yeasts of Mauri (A - E fermentation), apple acid diminishes, then replace with tartaric acid, the taste becomes velvety
  2. B

    Can I add clearing agent again?

    Hello. Who does do lighting up of wine by means of preparation "of Poligrin" Martin Vialatte Oenologie (consists of casein, bentonite, pvpp)? Well takes away oxidized polifenol. What your results?
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