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If the SG has been a consistent for at least 3 days I would say it's done fermenting and to age where ever it's good for you.(without getting too warm). I have found with all my wines, it's best to age where it's a constant temp.If planning to bulk age at least 6 months, you won't need a...

Welcome to the forum Charlie!

Christmas decor in our home now..

Off topic... Our lil man has just turned 2. Will be seeing him and his sister next week! Grandbabies should have to live closer...maybe

Thanks for the info. I too have kept looking at the air fryers and wondering. I have both a counter top and full size convection oven so I guess I'll be happy with them

I finished a GCI Syrah earlier and ended with a CS Cab/Shiraz/Merlot. The Syrah is 2 years and is a definite go to. The Cab blend is young (just over a year) but tastes ok

I never would have guessed they were 90!

I loved looking at all the photos! 2 weeks from Nov.8th has passed.Who won?

will definitely follow how these go. I blend, but always ferment singularly and age, about 3 months, then blend and age. I do love blends!

It's from the movie "Pirates of the Caribbean, Davey Jones "

Hahaha.Yup! I'm making up for some lost time this year :b

Lol wish I could say the same! Actually..I wish I had built a bigger lab sometimes! Today I got 3 of these racked and hopefully get the other 4 done tomorrow

Pizza night here

As a Canadian..ate it ,so no pic lol. Happy Thanksgivings!!

Happy Thanksgivings!

I think a 2nd run is always better than throwing out. My experience is at best,at least 1- 3rd. That's still 10 bottles of good wine ( going by ,kit of 30 bottles) That's costing you only time and space.My advice is to give it a try and you will know next time. Otherwise at least as Steve...

You have to measure the SG , if not before, at least ,after and make sure it has gone dry ( below .998)

And I complain about the mess when I'm done...lol