I apologize if this has been posted before...
I'm new to wine making, and I'm trying to make various fruit wines from pulp (wild plum, muscadine, apple). I started primary fermentation in a plastic bucket, and then racked to a glass carboy for secondary fermentation.
At what point should I be worried about oxygen affecting the wine?
Should I limit how much oxygen touches my wine in the primary fermentation bucket? If so, why do the instructions say to punch down the pulp on a daily basis?
At what point will the wine turn into vinegar? Is it a very fine line, or is the whole process pretty forgiving?
I'm new to wine making, and I'm trying to make various fruit wines from pulp (wild plum, muscadine, apple). I started primary fermentation in a plastic bucket, and then racked to a glass carboy for secondary fermentation.
At what point should I be worried about oxygen affecting the wine?
Should I limit how much oxygen touches my wine in the primary fermentation bucket? If so, why do the instructions say to punch down the pulp on a daily basis?
At what point will the wine turn into vinegar? Is it a very fine line, or is the whole process pretty forgiving?