Get the Most from Your ML Bacteria
ML bacteria need nutrients to develop and sustain themselves. They mostly need amino acids and vitamins, found in the wine (coming from the grape, yeasts and added nutrition). Read More......
How to Fix Stuck Fermentation
Author: Jillian Johnson from our team at Laffort USA Most common causes (of stuck ferments): Mistake in re-hydration process High brix must = high alcohol Temperature spikes (heat and cold) Toxins produced from struggling yeast Competition from mold Nutrient Deficiency The first step is to…
Call Me The Giver?
There is an absolute TON of information on winemaking and the inputs that it takes to do it from Laffort on this page. This is just part of what we have at our fingertips thanks to technology. Someone still had to invest a couple of…