I am preparing 1 gallon of wine from 100% WELCH'S concord grape juice. What is the preferred way of dissolving the sugar, yeast nutrient, liquid tannin and the acid blend prior to juice addition. Also, how best to prevent caking of the yeast?
Dispersing Fermentation Components
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I just toss it in and stir vigorously until all dissolved.
Roger that!
Thanks!
Thanks!
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That what I do anyway.
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