Hey All-
I'm an experienced beer brewer and mead maker, but new to grape wines.
My questions are as follows:
Should I rehydrate the wine yeast that came with my kit?
Should I be adding pure O2 at the beginning of my ferment? Should I continue to add oxygen up to a certain point (30-50% sugar consumed?)
Should I add nutrients (that came with the kit) only at the beginning, or should I add additional nutrients I have on hand in a staggered nutrient addition?
I'm bad at rambling so I'll leave it at that for now. Thanks in advance!
I'm an experienced beer brewer and mead maker, but new to grape wines.
My questions are as follows:
Should I rehydrate the wine yeast that came with my kit?
Should I be adding pure O2 at the beginning of my ferment? Should I continue to add oxygen up to a certain point (30-50% sugar consumed?)
Should I add nutrients (that came with the kit) only at the beginning, or should I add additional nutrients I have on hand in a staggered nutrient addition?
I'm bad at rambling so I'll leave it at that for now. Thanks in advance!