Sulfur dioxide (SO₂) is added to both must and wine for protection from oxidation and microbial spoilage.
Making a starter culture to increase the quantity of yeast pitched into a particular wine is a great way to assure consistent results.
This popular beer style originated from the American IPA and evolved into the New England IPA (NEIPA), also known by Hazy IPA and Juicy IPA.
The most important factors in brewing a good lager outside of recipe formulation or wort gravity are: yeast strain selection, pitch rate, and fermentation temperature.
Beers brewed and fermented under the traditional souring method will develop a complex character and will sour through a long-time process, in which the production of lactic or acetic acids are produced by bacteria during the second fermentation and achieved generally in oak barrels.
