Ignorant kid here. What are some of the concerns you have making a Brut sparkling wine given CO2 is acidic?
Mostly just want to know the degree you have to take that into account when making one, is it something you really have to think about or risk overshooting the acidity mark you were aiming for? Or more generally does the CO2 have any novel effects you have to guard against long term as compared to a standard wine? Again I'm an illiterate serf when it comes to this stuff, please spare me a shilling of knowledge.
Submitted August 04, 2017 at 03:31PM by 16thearlofwarwick
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