by Kerry Kirkham
Bob Peak, prolific writer on fermentation science and partner at The Beverage People in Santa Rosa, Calif., runs a sample test through the shop's Reflectoquant.
Days are getting shorter. Birds dart and weave across harvested vineyards looking for stray berries to eat. Sore backs are beginning to hurt slightly less. Harvest cuts and calluses are starting to heal and slough off work-stained hands. The constant fatigue is beginning to lessen.
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