Hey everyone!
3rd time making Wine from Scratch.
1st time where I kinda sorta knew what I was doing however,
I fermented in primary pressed at 1.000 SG
Transferred to secondary and was wondering what this stuff is ?
Starch haze ? What's going on here ?
I've seen it before but never took the time to look it up.
Thanks again!
3rd time making Wine from Scratch.
1st time where I kinda sorta knew what I was doing however,
I fermented in primary pressed at 1.000 SG
Transferred to secondary and was wondering what this stuff is ?
Starch haze ? What's going on here ?
I've seen it before but never took the time to look it up.
Thanks again!