Coyote Creek
Junior
- Joined
- Oct 14, 2011
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I was talking to my local brew shop owner today and he was telling me that he doesn't add sugar to his wine start until at least a week into the process. He let's the sugar in the pressed fruit along with the yeast packet get started 1st and then add the water needed with sugar at that time. Says it put alot less stress on the yeast to start that way? Any opinions on this.
Thanks,
Clark
Thanks,
Clark