Tuesday, October 9, 2007

MERLOT

The Brix having dipped below 0, the merlot is ready for pressing. hopefully, this will occur tonight. Considering the mess and the length of time this will take, we are hopeful that the product will eventually be drinkable. By the way, it tastes like acid-alcohol, so worst comes to worst-we could always use it for the acid-fast stain in the lab...

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