Apparently wine making, like so many of my other endeavors, has evolved into a science fair project.
Wow, those mesh bags float to the top fast! Seems to me all those bubbles would "insulate" the fruit a little. Yeah, I know the bags get mooshed at least once a day but I was wondering if there would be a benefit to keeping it submerged all the time. I have glass weights, sauer stones, that I use for my vegetable ferments that are a little over 6 ounces each. Does anyone have any experience with keeping the bag submerged?
I realize that in the start to finish wine making timeline that primary fermentation is a blink of the eye, but I was just wondering...
Wow, those mesh bags float to the top fast! Seems to me all those bubbles would "insulate" the fruit a little. Yeah, I know the bags get mooshed at least once a day but I was wondering if there would be a benefit to keeping it submerged all the time. I have glass weights, sauer stones, that I use for my vegetable ferments that are a little over 6 ounces each. Does anyone have any experience with keeping the bag submerged?
I realize that in the start to finish wine making timeline that primary fermentation is a blink of the eye, but I was just wondering...