I have been a homebrewer for a couple years and I tried my first batch of wine today. In homebrewing there is the possibility of manifesting off-flavors by fermenting or bottling and having your batch become light struck. Does the same potential exist for winemaking?
I just pitched yeast into my first batch of chardonnay, should I cover this fermenter to prevent the batch from getting "light struck"? Or does winemaking not present these same challenges?
Thank you
Mark
I just pitched yeast into my first batch of chardonnay, should I cover this fermenter to prevent the batch from getting "light struck"? Or does winemaking not present these same challenges?
Thank you
Mark