Hello and welcome!

This week I again went in a more conceptual, technical direction.

Join me as I go WAY too deep into the details of malolactic fermentation, and, of course, finish with some food for thought from the parsha.

Thank you for all the feedback, questions, and follow ups, keep them coming!

Shabbat Shalom & L'chaim!

Follow/contact Yechiel: https://linktr.ee/YechielDrinks