So I know oxygen is good for the yeast at the beginning and bad for the wine later, but where or should I say when does that change happen?
To give a scenario.... How about a fruit wine (like apple) where there can be significant amounts of flesh and seeds etc that must be removed. The trouble is depending on the amount of fruit used this can make transferring to secondary difficult. So would there be any role for straining in this situation or would that amount to too much oxygen and the death of the wine? Does it make a difference if fermentation is still active or already stopped? ...some recipes can call for honey at rackings leading to additional fermentation.
Thoughts?
Thanks for your input!![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
To give a scenario.... How about a fruit wine (like apple) where there can be significant amounts of flesh and seeds etc that must be removed. The trouble is depending on the amount of fruit used this can make transferring to secondary difficult. So would there be any role for straining in this situation or would that amount to too much oxygen and the death of the wine? Does it make a difference if fermentation is still active or already stopped? ...some recipes can call for honey at rackings leading to additional fermentation.
Thoughts?
Thanks for your input!