Rack the wine away from the lees again, sulfite it to about 20 ppm. SO2, and place it back in topped up containers for three or four weeks.

 
  • 一个月后;再次分离酒脚;补SO2到20毫克/升;然后装满容器成熟3-4月.;(对我们国内的自酿酒;储存到元旦春节就可以开始享用了
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