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I have also used a tub with ice water to slow fermentation.

Thinks Rocky! At one time I was an extruder operator for Western Electric

I would not be making wine without my AIO pump!

I make the fruit wines and 4-6 week kits. I also make premium kits, so I alternate. That way I always have wine ready to drink. It's a lot easier to age wine if you have drinkable wine.

I would think your choice of corks depends on whether you are going to drink the wine in a number of months or a number of years.

The ten man’s hat?

I use a Brute can as my primary fermentation vessel.

Joe, I’ve made kits by the book, and tweaked some and both are fun! If I never tweaked another kit, I would still have fun!

I don't live near a wine making supply store but I have bought from wineries. With friends neighbors, and family saving bottles I rarely need bottles.

I’m a label peeler, but my hack is the trash can. Some bottles just need to be tossed, they are not worth the effort.

Welcome from Georgia!

Fermentation also produces heat. If the ambient temperature of the room is 68* the wine should be a good bit warmer.

Isn’t slow fermentation a good thing?

Mask protect my lungs, just like pants protect my eyes

Not talking about this kit, but for me oak cubes need about 6 weeks to give up the goodness.

I used the SO2 vapor method for about 5 years without a problem, then I changes to doing nothing. I keep my corks in a ziplock and I haven‘t had a problem in the last 8 years.

I generally believe Occam’s Razor

I do cork 350 ml bottles with a floor corker but the 187's were too short. If memory serves they are about 6" tall. I could have put a block under the bottle, but for 1/2 dozen bottles a hand corker is probably easier. And Go Dawgs! On occasion It has been necessary to say the above mention...