Hi All,
Does anyone know the key differences in production parameters/characteristics of wine making at home vs what would be done in a commercial facility?
- Temperature
- Chemicals
- Duration
- Yeast
- etc
I use kits only the moment so the comparison Im looking for is against that specificity.
I always find there is a "home made" taste about my wine that I dont find in commerical wine purchased from the store. Looking to see what might be driving that.
Thx
Sean
Does anyone know the key differences in production parameters/characteristics of wine making at home vs what would be done in a commercial facility?
- Temperature
- Chemicals
- Duration
- Yeast
- etc
I use kits only the moment so the comparison Im looking for is against that specificity.
I always find there is a "home made" taste about my wine that I dont find in commerical wine purchased from the store. Looking to see what might be driving that.
Thx
Sean