Fort Robert Brewing
Junior
- Joined
- Jul 10, 2021
- Messages
- 24
- Reaction score
- 25
Newbie here. I am a Ale brewer from way back and am just now getting started with wine. Finally. My first kit (Italian Dolcetto Wine Kit - Winexpert Reserve - marked down from $149 to $129- that because of aging maybe? It was just released in June.) is in the mail. I found lots of concern and information about oxygen during fermentation and afterwards. I never saw anywhere if anyone is oxygenating must (NOT wort!) prior to pitching. Lots of people reported using an atmosphere permeable cloth cover over the fermenter. Does anyone oxygenate with pure O2 and a .5-micron stone and then seal it up with a bubbler in place? Seems more sanitary than gathering oxygen from the atmosphere. I am sure to learn more places that "this is not beer" but I must start somewhere.