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Update - I set the house temp to 68 degrees for the 2 week departure; hoping to slow the remaining fermentation process and moved to the next step of clarifying. The wine has a SG of .996. Since there was a fair amount of sediment at the bottom, I racked it again. The interesting thing I...

Update - I set the house temp to 68 degrees for the 2 week departure; hoping to slow the remaining fermentation process and moved to the next step of clarifying. The wine has a SG of .996. Since there was a fair amount of sediment at the bottom, I racked it again. The interesting thing I...

Update - Last Hydrometer check was 1.002. Left town and letting it sit. Turned the heat down in the house to 68 degrees to help slow the remaining fermentation. Will see what it is like in 2 weeks.

Carboy with airlock. Seems to be fermenting a bit faster than in primary fermenter. I had a grape skins bag + oak chips floating at the top.

I have just racked it the first time. Are you suggesting that if it is not ready, to rack it one more time?

My kit instructions say that fermentation not complete until the SG is 0.998. Do not proceed with stabilizing and clearing until that SG measurement is hit. I started this batch with a day of leeway for fermentation before leaving town for the holidays. This batch has fermented slower than...

All great discussion points. I'm looking at creating a few cases as a wedding gift, so the bride and groom can open one every anniversary. In this particular case, opening a bottle every anniversary is the primary goal and drinkable a close 2nd. It's not about drinking at the optimal time...

Yes, the "why" part is a bit mind blowing for wine makers. The "how" is the difficult problem to solve. There are many articles about really old wine tasting great. Buyers pay thousands of dollars for a single bottle at auction, hundreds of years old...

I'm relatively new to wine making - about 50 gallons so far. All of my wine making has been done with kits and consumed within the typical 6-18 months. I'm looking to create 2 - 6 gallon batches twice per year which are to be kept for 20-50 years or more. The idea is to make a few kits for...