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I am making a Master Vintner Sommelier Select Italian Pinot Grigio kit. I used KV-1116 yeast. Rehydrated it with nutrients, fermented open until 1.020, I kept the temp at 60 with glycol, added the recommended nutrients at 1.048, had a slowing of fermentation at 1.005, so ramped temp to 68 then...

Do folks aerate or oxygenate prior to yeast pitch or at the start of fermentation? I searched threads here, but only came up with topics related to later steps of the winemaking process.

Hello, I just joined yesterday after looking at posts for a couple of weeks. I have been mainly brewing since 2006 and currently make mostly lagers and IPAs, although my most recent batch was a sour saison. Mainly do 5 gallon temperature controlled (chill and heat) batches. My cousin started...