Peter Mac

Natural fermentation

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Hi everyone Im a new member and would appreciate your experienced views
I have been making wine with my Italian father for a number of years with good success without adding any yeast relying on natural yeast - results have been a nice pleasant table wine - how would you convert me to using bought yeast - what if any would be the benefits and how do you use it.
I have 56 Montepulciano cases 7kg and 6 moscato grapes coming next week.
I would like to try and make some white with the moscato grapes but have never had success with white in the past - I do it in exactly the same way as the red - what am I doing wrong.
Thanks in anticipation
Peter Mac

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