Was wondering if it would be beneficial to inject O2 into the wine before adding the yeast? I do this with making beer to help oxygenate the wort before pitching the yeast and was wondering if I could do the same with wine.
I've never bothered. Wine tends to ferment fairly quickly even with a small amount of yeast and I don't want to risk over-heating.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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Ok. That's good enough for me. Thanks