Oh yeah, I forgot one. If you get four winemakers together you get five
opinions on how to ferment wine.


> wrote in message
...
>
>
> What have you learned in your wine/mead making? Here are a few things
> I've learned so far.
>
> - Don't let the must set on the gross lees too long. H2S will result,
> which is a devil to deal with. Fine lees aren't much of a problem.
> - If you're aiming for a sweet wine or mead without the need to
> backsweeten, make sure to chose a yeast with a low alcohol tolerance.
> - Some yeasts are prone to H2S production, especially so if they are
> unhappy. Montrachet is one example. I avoid these yeasts AND make sure
> to add nutrients in any case.
>
> What are your "lessons learned"?
>
> Greg
>
>
>