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Fermentation
Something unusual happened this year. After barrel fermenting for 7
days, juice was pressed and transfered into demi-jons. However, nothing is happening with bubblers. It seems to be wine already. Lots of alchohol. It has been in the high 80's in Pittsburgh. Could 2 month's of total fermentation be done in 1 week? How would this affect the wine taste. |
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