How much/little exposure will cause it?
Can it occur with actively fermenting brews? Ones that are nearly done? Only finished ones?
If I'm racking onto fruit in secondary, then off the fruit in a week, do I need to worry about it?
How much more susceptible are non sulfited batches?
I would really hate to invest time and money into making something only to find out its oxidized
Can it occur with actively fermenting brews? Ones that are nearly done? Only finished ones?
If I'm racking onto fruit in secondary, then off the fruit in a week, do I need to worry about it?
How much more susceptible are non sulfited batches?
I would really hate to invest time and money into making something only to find out its oxidized
