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  1. W

    Barrel Fermentation for Reds?

    Hi: I'm curious: does anyone here have any experience with barrel fermentation of reds (specifically Cab. Sauv.)? I have a fermenting Macrobin of CS (about 120 gallons) that was picked at the low end of the pH range--3.2. I have read that low pH wines will lack complexity, and that...
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