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Natural wine abort, what is your threshold?
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For those you dabble in natural wine, at what point do you pull the rip cord and pitch yeast and metabisulphite if you started along a natural path without a great ferment starting but not off
Just asking since I have a lot that hasn’t kicked off genuinely at a week post crush on an orange wine, small rumblings but not catching as i would hope but also not off in any other way
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