I'm now working on my 9th kit and having a blast - with some good results. In all stages from fermentation to bottling - the goal is to keep out oxygen. That's why we use air locks and sometimes top up or add marbles - all to keep out air.
But when we drink wine - we need to let it 'breathe' - and let the air back in. In my experience, the kit wine tastes much 'nicer' and 'smoother' after 30 minutes in the glass.
In fact, some bottles even taste better with a few days exposure. Am I missing something - or is that the right concept? Air out - then back in. Thanks.
But when we drink wine - we need to let it 'breathe' - and let the air back in. In my experience, the kit wine tastes much 'nicer' and 'smoother' after 30 minutes in the glass.
In fact, some bottles even taste better with a few days exposure. Am I missing something - or is that the right concept? Air out - then back in. Thanks.