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quick question--how often do you typically take a hydrometer reading during primary fermentation? can you do it every day? after a few days? does it matter?

Does anyone have any experience with the Vintner's Reserve Pinot Noir? Any tasting notes?

Heard something interesting in class today... In the days before vacuum bottling, the Australians used small pieces of dry ice in their bottles as a way of eliminating oxygen in the headspace. Has anyone every heard of/done that? Is there a safe level to add before one risks carbonation?