this post was submitted on 03 Apr 2024
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Homebrewing - Beer, Mead, Wine, Cider
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Quick and diry guide to fermenting fruit - cider and wine
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In Georgia (the country) they make wine by smashing the whole grape (including stems) and fermenting it in a clay vessel (qvevri) without any additives. The winemakers told me all the yeast is on the grape skins and that washing them removes it. The wine does have a distinctly different taste versus wine make with cultured yeast.