pkeeler
Well-Known Member
I've brewed beer for a long time and want to fool around making some wine. One thing I've noticed in wine recipes is that there is no step for aerating the must. Now, if you never heat the juice then that makes sense. But a lot of recipes, especially country wines, do boil the water and/or fruit. But they never say to aerate after cooling before pitching. I see some recipes are basically open fermentations for a few days then airlocked. Is this how they aerate? Could you aerate the must, like you do for wort, and skip the open fermentation?