Concrete eggs in winemaking : WineWisdom
Sep 03, 2011· Castagna said "concrete is more work, but if you prepare it correctly it forms a skin. I can see that in our eggs already – a layer of tartaric acid which is forming on inside of concrete. Within 2 to 3 seasons, the wine won''t be in contact with concrete it''ll be in contact with tartaric acid.