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Default Pressing Pinot Noir following completion of primary fermentation

Hi everyone,

Wow, this is excellent information. I've searched high and low and
*blush* should have instead just posted the questions here in the first
place.

My start culture is about ready. One last night at 50-54F (had a hard
time getting temp below that) and then it's time to warm it up and
pitch. And then the real fun begins.

I'll be sure to use all your information, and will let you know how it
turns out.

Thanks,

David

 
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