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  1. T

    Yellow-Brown Chunks/Pieces?

    Hey all, I've been making red wine for around 4 years now (80 gallon batches) and am hoping you can help me out. The last batch, a Barbera, has been in cool storage in bottles for 9 months or so. Sulfite was around 40-50ppm. I've been pulling bottles every so often without issue. But just...
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