I'm going to be fermenting wine shortly and I was wondering what the best ingredient would be to add to the starter. I've heard that some people squeeze an orange in the mixture. Any advice or suggestions will be appreciated.
As a noob I have yet to conquer such an issue. If it is even an issue. Seems like time consuming anyhoodle I found this link http://www.eckraus.com/wine-making-yeast-starter/
Just read that, really interesting. This will be my first attempt at a starter.
Good overview here: http://winemaking.jackkeller.net/feeding.asp
Motto: quel che sara sara
You really don't need a starter, but sugar water does work well, mix some of your must in it to assure compatibility.
Just because something CAN ferment, does not mean it SHOULD be fermented.