Sampling

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I would argue that it is not simply OK to sample - but is a necessity. No one who cooks cooks without tasting and tasting your wine all the way through the process will both teach you how flavors change as time progresses and as the wine enters and exits different stages during fermentation and whether the wine you are making is on target to be the wine you had imagined it might be when you pitched the yeast.
 
I don't bother tasting anything until the yeast has dropped out. If it's still fermenting it won't taste like a finished product anyway and there's nothing to do but wait until it's done before making any changes. Gravity samples get poured back into the fermentor.
 

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