Wine Asylum

OMG!

64.185.114.238

In Reply to: RE: Any 'hyper-aerators' here? posted by Enophile on September 24, 2012 at 18:06:29

I never say never, but it seems kind of crazy. There is a reason that wines are fermented without letting the temps get out of hand, and why we use gentle methods for moving wine before bottling. Heat destroys esters (aromas). Seems like an awful idea.
But having said that....lots of things seemed like bad ideas at the time right?
Let us know how it works.

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