I've been reading all these renegade "wine" recipes like SkeeterPee and have noticed that wine makers seem to do a lot more gravity readings than beer guys (and gals). How is it after taking all those readings that you are not out of wine/must before you are done? Or is there something magical about wine that allows you to return the tested liquid to the fermenter? And how do you avoid an infection opening the fermenter that often?
I know this has got to be a stupid question but I searched for the obvious keywords and came up either with nothing or too much to parse.
I know this has got to be a stupid question but I searched for the obvious keywords and came up either with nothing or too much to parse.