After some health problems (ankle surgery) I am back here and back to making wine at home.
I have lot of 30 liters fermentation tanks (with huge lid on top) but not enough carboys.
I prefer not to buy more and more carboys, not only due to expenses but also limited space.
So I am very interested to work that out how to use standard, 30 liters fermenter tanks instead of carboys (for secondary fermentation and aging/clarification).
Problem is oxidation. I heard about using paraffin oil on top of wine...
Where can I find some detailed explanation/instruction, maybe photo/video on how to do that ?
Also, I have plenty to learn and experiment how to re-start stuck fermentation, very sweet plum wine.
And instant question comes to my mind: anybody compared EC-1118 against KI-V1116 for the purpose of re-starting stuck, sweet wine ?
Which of them is better for this particular purpose ?
I have lot of 30 liters fermentation tanks (with huge lid on top) but not enough carboys.
I prefer not to buy more and more carboys, not only due to expenses but also limited space.
So I am very interested to work that out how to use standard, 30 liters fermenter tanks instead of carboys (for secondary fermentation and aging/clarification).
Problem is oxidation. I heard about using paraffin oil on top of wine...
Where can I find some detailed explanation/instruction, maybe photo/video on how to do that ?
Also, I have plenty to learn and experiment how to re-start stuck fermentation, very sweet plum wine.
And instant question comes to my mind: anybody compared EC-1118 against KI-V1116 for the purpose of re-starting stuck, sweet wine ?
Which of them is better for this particular purpose ?