Killinger
Well-Known Member
I'm new to winemaking. I'm making my first batch now, if fact. It's Jim Karr's raisin wine recipe in the DB. The recipe calls for strain or squeeze the raisin pulp when transferring to secondary to extract the last of the wine.
I've heard that oxidation is a bigger concern in wine than beer. Knowing how careful you have to be with beer, how can you strain the sediment without introducing more oxygen into the mix?
I don't want to screw it up. A litt help, please?
Thanks,
I've heard that oxidation is a bigger concern in wine than beer. Knowing how careful you have to be with beer, how can you strain the sediment without introducing more oxygen into the mix?
I don't want to screw it up. A litt help, please?
Thanks,