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DarylD
Guest
Hello Everyone! This is my first post here so I hope I am doing everything correctly. If not I apologize!
So a friend of mine introduced me to a technique of wine making that seems contrary to the fundamentals I have been practicing. His technique involves leaving the wine in the primary fermenter for at least 60 days, then basically bottling without the use of a secondary fermenter. His reasons for this include actually exposing the wine to less air since there are no transfers involved.
What do you guys this of this??
So a friend of mine introduced me to a technique of wine making that seems contrary to the fundamentals I have been practicing. His technique involves leaving the wine in the primary fermenter for at least 60 days, then basically bottling without the use of a secondary fermenter. His reasons for this include actually exposing the wine to less air since there are no transfers involved.
What do you guys this of this??