nissed as a pewt
Junior
- Joined
- Oct 31, 2006
- Messages
- 10
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What does it actually do? I believe its some kind of clearing agent? It seems to get added a lot, usually before pitching then on each racking - why?
There's a tool you can get (i think it's called a whip) from your local or online wine/brewing store. It connects to a powerdrill and stirs the $h#@ out of the wine and gets out the CO2.On tasting my wines I noticed that there is a slight fiz to one of them I assume it needs de-gassing? How do i do that? I thought it would dissapear over time its only a month old.