Thank you to everyone who responded to the first episode about how to make clean, delicious natural wine. Your feedback was both encouraging and helpful. It became clear that there was a desire for this kind of information, and that there were things I needed to further explain from part 1.
This is a technical, detailed explanation of some of the important aspects of making wine naturally. If you haven't listened to part 1, this one will make a lot more sense if you do. Included in this part 2 episode are further discussions of optimal temperature and pH ranges for fermentation, everything you wanted to know about racking wine - when, how, how often, and why - and a comprehensive discussion of hydrogen sulfide (H2S) in wine and how to avoid and manage it, and many other aspects of natural winemaking.