View Single Post
  #1 (permalink)   Report Post  
Rich
 
Posts: n/a
Default Newbie question about oxidation

I have made a few batches of beer and want to try a wine. I'm a
little confused about the procedure. It appear that it is recommeded
to top off in the secondary, why? Is wine that much more sensitive to
oxidation than beer? The few books I looked at all seem to guess when
fermentatiopn is done, cannot you use a stable SG as a sign that it is
done? Look forward to your insights.