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23-08-2004, 06:13 PM
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In generaly a very long fermentation is not considered good but if it tastes
good, let it go. Not much you can do about it at this stage anyway. What was the starting SG and what is it down to? Ray "Andie Z" wrote in message news:eGgTc.1163$zO3.785@trndny05... I have 30 gallons of pear wine in a secondary that has been working for about 11 months and still going pretty strong. It tasts very good. 
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