I’ve been getting my feet wet with EM and am wondering which varietals would benefit from the process and which ones wouldn’t.
I’ve done EM on some finer wine kits (Zinfandel, Bordeaux, Barbera) and have just crushed and fermented some local Frontenac, De Chaunac, and my own Concord. I’m curious about other folks’ experiences.
I’ve done EM on some finer wine kits (Zinfandel, Bordeaux, Barbera) and have just crushed and fermented some local Frontenac, De Chaunac, and my own Concord. I’m curious about other folks’ experiences.
