- Jan 19, 2022
- Reaction score
- Central Alberta
Thank you. I would have been happy to do the legwork myself, but I have the quick and simple answer untill further study is required.Fermaid O translates into dead yeast, ,,, organic nitrogen, ,,, there are also other suppliers
Fermaid K translates to dead yeast with added DAP
To a degree, but for the point of discussion it is a valid point. We are in the beginners section. It keeps expectations in check. It offers the perspective that a chemical is not always a bad thing.if you go this far then you are also saying that the grape or raspberry juice, urine, oak, milk, egg white is a mixture of chemicals.
Same as noting that you can not make a sulphite free wine as it is created naturally in the fermentation process. So again, it comes down to what is the goal?
This is certainly an understanding I am looking to develop, and it will take a LOT of time and experience for the home wine maker. It is a big part of what I am trying to accomplish here. If I don't remove variables and strip the process down to its most basic requirements, how am I going to pinpoint the differences of light to moderate oaking? And again, the finer nuances of new oak vs old oak, seasonal differences, etc.A lot of skilled in the art is understanding what variation a cool year or a wet year or a buggy year or a five day vs two week steep or fresh oak vs old oak etc mean for taste or measurable molecule.
As I am using kit wines and random ingredients at the moment, I am just trying to get an understanding of the basics and of the results of different techniques. I am not going to have the information required to determine the differences of a hot, wet season vs dry, prime grapes vs those affected by the climate or region. I even saw an article relating to the affects of heavy fires on an areas wine crops. So there is clearly much to learn to identify.
BUT, this is how my mind works. How am I to pinpoint any single variable if I simply throw the same ingredients into every batch without consideration.
I might grow to the point where I can reliably make a drinkable product without fail, but will I ever be able to deviate from that doctrine to make what I want? To tweak things to my personal preferences? To avoid that unidentifiable unpleasantness?
Or, the cause of my dirty buzz..? Just to take us right back around to the beginning!