why seal and airlock the primary fermentation when most wineries use a open vessel and punch down daily...yes I know, grapes vs juice, but even so.
Step 3...why after racking and sitting 10 days do you want to stir the lees back up and then add the fining agents (I don't do that, I rack again and then fine)
Step 3...why after racking and sitting 10 days do you want to stir the lees back up and then add the fining agents (I don't do that, I rack again and then fine)
