hist-brewing: Re- oxygen

Jeffry D Luck Jeffry.D.Luck at aexp.com
Wed Nov 28 12:48:19 PST 2001

This isn't exactly a beer question, but given the recent
oxygen thread I figured I would throw it out.  I have a 5
gallon batch of last years wine that has, I think, oxydized.

Is there anything I can do to save it or reverse the process?
I've considered adding fresh juice (and yeast if needed)
to re-start the ferment process -- would that help?

Thanks all,

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