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we racked the juice with the light lees to another tank and warmed it up to initiate fermentation naturally
We then add luscious pear juice
added 10ppm sulfur and settled at cellar temp for 24 hours
plus aromas of orchard blossoms and mountain herbs
Giacomo Braida Bologna Il Baciale 750 Knob Creek we racked the juice withGiacomo Braida Bologna Il Baciale, 750 ml bottle.
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