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  1. C

    Primary Fermentation Complete and ML Begining While Still On Skins

    Hi All, Can a ML fermentation begin after the primary has seemingly completed during extended skin contact? I inoculated a zinfandel must 13 days ago in a cool location (60-65 F) and there is still significant gas evolution. The cap was held down during the process using a screen and mixed...
  2. C

    etwTopping Carboys with Frozen Juice Been Red Wine Rackings

    The Correct Title: Topping Carboys with Frozen Juice Between Red Wine Rackings Hi All, I am making a zinfandel red wine and have a gallon of frozen juice I am considering to thaw at times to top carboys with between rackings. Any thoughts on this practice? Best practices? They...
  3. C

    Quince in Apple Cider

    All, Does anyone have any experience using quince in an apple cider fermentation? Thinking 10% by weight max. I think it would be a fine flavor to capture in cider and may be a nice alternative tannin source. Some ideas which have come up include: 1. A traditional quince preparation via...
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