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Lambrusco Juice-Help
Hello..
I have a 6 gallon pail of Lambrusco fresh juice from Italy coming in later this week. I do not want to make the "americana" version that is sweet and fizzy but rather the Italian Lambrusco that is comon in Italy. Any help would be appreciated .... do mlf? add oak? need to back sweeten a bit? keep alcohol low? Age how long? does it come out fizzy in spite or all efforts? Help... and THANKS for any help! Roger |
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