Im making a mead, does it need to be fermented in a dark area; will light affect it? If so does this apply to other wines as well?
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Yes by secondary i meant that. Its been 5 days since fermentation started and the fruit has been removed. Is it better to add the chips now or should i wait until fermentation slows down?
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Yes by secondary i meant that. So when is it better to add the oak chips (it started fermenting 5 days ago; its now in demijohn) should i wait fir fermentation to slow down or is it better to add them now?
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I do not want malolactic fermentation cause i dont lnow what it is. Talking about it what is different fromregular wine. So, is it best to add the oak chips in primary fermentation if i want a normal table wine.
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I just moved my wine to secondary fermentation is it ok to add the oak chips for 5days and rack it again? Wont it interupt the fermentation process?
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