Fermentation
Something unusual happened this year. After barrel fermenting for 7
days, juice was pressed and transfered into demi-jons. However,
nothing is happening with bubblers. It seems to be wine already. Lots
of alchohol. It has been in the high 80's in Pittsburgh. Could 2
month's of total fermentation be done in 1 week? How would this affect
the wine taste.
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