Cellar Craft International Showcase Barbera

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smokegrub

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I will be pitching the yeast on this one in a few minutes. Does anyone have experience with it? Suggestions?
 
My only suggestion smoke would be to.....................pOST SOME PICTURES
smiley4.gif
 
Will try, Waldo. Right now, all is quiet on the home front since fermentation hasn't started.
 
48 hours in and fermentation is solid. Smell is nice. Not much foam. A bit of scum from floating grape solids.
 

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