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Champagne - April 2001 (15 of 35)

The shoemaker's elves moonlighting as bottlemakers

After disgorging the yeast remnants, brandy/sugar mixture is added to alleviate the dryness of the champagne, and then the bottle is capped.

After disgorging the yeast remnants, brandy/sugar mixture is added to alleviate the dryness of the champagne, and then the bottle is capped.

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