Here’s a photo of the oregano wine I started the other day. It was quite frothy just after I stirred it, but the bubbles subsided before I could capture the image. I stir for two reasons: During the first day, I want to incorporate oxygen into the fermenting wine to help the yeast grow. Later, I stir to keep the yeast in suspension. If I didn’t do this, the yeast might settle near the bottom, quickly consume the nearby sugar, then start to go dormant.

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