as_saturn_ascends
Well-Known Member
My family comes from what is legally called "the old country" Austria/Italy - It is a long family tradition to brew wine. I frequently brew batches the common "modern" way adding sulfites and yeast, yeast nutrient etc. (mmmm....... killer stuff too)
My family about had a heart attack that I was brewing this way! (Of course old people from the old country!) They told me NO NO NO! Never add yeast. They use the natural colonization of yeast in the brew. and they never ever use sulfates etc. These old people brew the best wine you could ever put your lips too.
I guess my question is.......... Is it okay to heat wine to a boil 3 days after adding fruit? How does it work when you don't add your own yeast? And finally, some insist that I leave the fruit in the fermenter until it rises then i siphon it off..... im worried that will leave a rot taste in my wine....... what should i do?
Stuck between the old and the modern ways.......
My family about had a heart attack that I was brewing this way! (Of course old people from the old country!) They told me NO NO NO! Never add yeast. They use the natural colonization of yeast in the brew. and they never ever use sulfates etc. These old people brew the best wine you could ever put your lips too.
I guess my question is.......... Is it okay to heat wine to a boil 3 days after adding fruit? How does it work when you don't add your own yeast? And finally, some insist that I leave the fruit in the fermenter until it rises then i siphon it off..... im worried that will leave a rot taste in my wine....... what should i do?
Stuck between the old and the modern ways.......