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I did the same kind if thing with my first batch of Chardonnay and it's come out fine. Just in the middle of making my second batch which is a strawberry wine fingers crossed this comes out just as good.

Have recently made a batch of Pilsner lager. I have left the barrel in the cold to keep cool (obviously) I've just gone to have pint of it but there's only enough pressure to pour out approx half a pint then have to wait approx 5-10 mins for pressure to build up again. Can anyone shed some light...