New answers tagged wine
There is some risk of infection by beer-dwelling organisms, especially souring bacteria. Sanitation is less critical after primary, but if you want to be certain, clean utensils with something food-safe like Star San.
I always wash my test equipment like I wash any other kitchen utensils.
Once you get to the last few bottles of a kit, maybe six months to a year after it was made, you'll kick yourself for drinking the others too early. Wine needs time, simple answer to your question. But as was stated earlier, its marketing, by the kit companies. I never had a kit that didnt improve with time.
This isn't a huge issue... Though oxidation is bad, it's a lot worse with beer and hopped beverages, as hop flavor can be compromised in the presence of oxygen.
Yes, is is a problem. After primary fermentation, one of the most important staling agents your homebrew will face is oxygen. Pouring will almost guarantee the introduction of oxygen, whereas siphoning minimizes it.
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