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You are looking at between 0.4%-1% methanol in wines and brandies and smaller amounts in beers. According to DeClerck, this was the method “adopted in 1939 as the official method in Germany, with the proviso that in any cases of dispute, the determination must be carried out by distillation”. The grape are then pressed and the juice is left to ferment. Pour into the fermenting bin and allow to cool.

Pages: 264

Publisher: Globe Pequot Press; 1 edition (April 16, 2013)

ISBN: 0762783737

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