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So I pulled about a quart out of the carboy to make room, now I’m making a 24hr starter and slowly adding some of the wine to it. Should I also add any yeast nutrient to the carboy or should that not be a problem? I’ll refrigerate the wine I pulled off and add it back in a few days after fermentation restarts.
So I pulled about a quart out of the carboy to make room, now I’m making a 24hr starter and slowly adding some of the wine to it. Should I also add any yeast nutrient to the carboy or should that not be a problem?
I’ll refrigerate the wine I pulled off and add it back in a few days after fermentation restarts.
