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	<title>WineSnoot &#187; Home Brewing</title>
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		<title>Freezing to Stop Secondary Fermentation</title>
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		<pubDate>Sat, 21 Nov 2009 11:41:41 +0000</pubDate>
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				<category><![CDATA[Home Brewing]]></category>
		<category><![CDATA[Ruptures]]></category>
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Freezing to Stop Secondary Fermentation:
Since the vast majority of the alcohol is produced in the first 30-40 days and most wine is drinkable at that point the main purpose of secondary formation is to wait for the yeast to consume all available sugar and die so the product can be safely bottled. One method of [...]]]></description>
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