On 12/14/03 5:33 PM, in article
, "Robert Lee"
> wrote:

> At home, ferment recommencing is meesy and a pain in the arse, commercially
> its an absolute disaster, so most winemakers want to be dead sure when
> bottling sweet wines.

Now there's a new one. Would you define "meesy" ?

Thanks.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

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