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I just made a batch of 40 litres from our little vineyard here in France, red grapes, and didn't put enough campden in on the first night to kill off the wild yeast and fermentation started. Will that mean that it is oxidised? If I taste it will I be able to tell? Thanks!

Hello lovely people, Amanda here again. This is a bit of a long story! I will keep as succinct as I can. In the UK access to wine making chemicals is only on a commercial scale. This year I wanted to try doing a Malolactic fermentation, so I bought Biostart Forte SK2. Thing is - the...

Hello everyone, I am a UK girl making wine in a very small family inherited vineyard only 100 vines in France. This is my third year, year 1 was a disaster, year 2 is drinkable and I am in the middle of year 3. This wine is for home consumption only. I hope you learned people will be...

Hello everyone, I am a UK girl making wine in a very small family inherited vineyard only 100 vines in France. This is my third year, year 1 was a disaster, year 2 is drinkable and I am in the middle of year 3. This wine is for home consumption only. I hope you learned people will be...