Would wine taste better if the carboy is "agitated" periodically during fermentation/after bottled?
Is there a difference in flavor (when racking) if wine is refrigerated vs sitting in a cool room (40-50F)?
Would wine taste better if the carboy is "agitated" periodically during fermentation/after bottled?
Is there a difference in flavor (when racking) if wine is refrigerated vs sitting in a cool room (40-50F)?
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