rolltiderusty

Hey Ya'll, My wonderful girlfriend found some new info (that some of you have already alluded to.) Actually, I guess it is old info because it came from an old text, but you get the idea. First, contact with oxygen is bad, shaking the mix up is bad. An unwanted microbe can enter the mix when you allow in more oxygen. This microbe will start to turn your wine into vinegar. Vinegar is bad for wine, it eats the alcohol and ruins the taste. So, this equates to, put the balloon on, and do not remove it until you are ready to pour you wine into something else and then seal that. Second, less water gives the yeast less oxygen to work with. This results in a higher alcohol content and a sweeter wine. Also less water means you will get wine quicker. Happy Fermenting!