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In this episode of the Winemaker’s Academy Podcast Matt gets back to some listener and reader questions of wine fermentation as well as safety concerns regarding carbon dioxide. Also, Matt shares a bit about his own winemaking adventures and how they’re going.
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Questions Answered
- Is my wine fermentation too warm?
- What is “TA” and how do I measure it?
- Can I grind oak chips into oak dust before adding it to my wine?
- Is it safe to ferment wine where my family hangs out?