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	<title>fermentation &#8211; Bryan&#039;s Wine &amp; Beer Making Site</title>
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		<title>What Is One-Third Sugar Depletion?</title>
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		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Fri, 12 Dec 2025 22:08:56 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[yeast]]></category>
		<category><![CDATA[yeast nutrient]]></category>
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					<description><![CDATA[updated 12/12/2025 A common recommendation for the addition of yeast nutrient is to add two-thirds at yeast inoculation time, and to add the remaining one-third at &#8220;one-third sugar depletion&#8221;. This provides a boost to&#46;&#46;&#46;]]></description>
		
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		<title>When to do the first racking?</title>
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		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Sat, 15 May 2021 21:30:22 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[racking]]></category>
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					<description><![CDATA[updated 02/07/2024 A common question from beginner winemakers is, &#8220;When do I do my first racking?&#8221; This is an excellent question, but unfortunately, there is no single correct answer that covers all wines in&#46;&#46;&#46;]]></description>
		
		
		
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		<title>The 1-3-3 Rule</title>
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		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Tue, 02 Feb 2021 19:42:59 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[bottling]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[fermenting]]></category>
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					<description><![CDATA[updated 05/06/2021 On WineMakingTalk, there is a fair amount of discussion regarding the timing of activities. This made me think about what I do now, what I was originally taught, and how things changed&#46;&#46;&#46;]]></description>
		
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