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<blockquote data-quote="Timber_MG" data-source="post: 1094717" data-attributes="member: 18"><p>With beer a large determinant of the style is the yeast strain and process control (temperature/pressure) around the fermentation. Do you control environmental variables during fermentation? I assume you have to start with grapes in a press to get the wild yeast?</p><p></p><p>So do you take a sanitized fermenter, add grape juice from a press and wait until your wine is dry? How do you condition the primary ferment and what kind of time-scales does one look at for an un-wooded wine? How do you control attenuation with a wild yeast or do the wild yeasts have strong abv tolerance?</p></blockquote><p></p>
[QUOTE="Timber_MG, post: 1094717, member: 18"] With beer a large determinant of the style is the yeast strain and process control (temperature/pressure) around the fermentation. Do you control environmental variables during fermentation? I assume you have to start with grapes in a press to get the wild yeast? So do you take a sanitized fermenter, add grape juice from a press and wait until your wine is dry? How do you condition the primary ferment and what kind of time-scales does one look at for an un-wooded wine? How do you control attenuation with a wild yeast or do the wild yeasts have strong abv tolerance? [/QUOTE]
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