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I use mine twice. Once in the wine then once in the smoker.

I have 2 comments concerning the op. First mine tend to taste better at botteling then go through a considerable bottle shock anywhere from a year to 18 months. Then many of the kit wines start to taste darn good. My second comment is specific to the wine you initially posted about. I have made...

Looks good glowin. Congrats again this all.

Congrats y'all

I just opened one of my first bottles, a WE Petit Verdot. Pitched in 2009, bottled in 2010 and opened last weekend. It was Incredible! With that said I have opened some at three years that were passing prime. My hope has always been to be drinking my kit wines between bottle year 2 and 3.

I have several ounces of K Meta that is at least two years old. Rather than throw it away do yall think i could use it for sanitizing solution in place of sodium meta? If so is it the same recipe?

I just want to commend everyone for not making a crack about the moist hole. :D

Congrats on the new barrel. Oh, and do what Glowin said.

Yep, mine was New Zealand also.

Kraffty's recipe looks good but I have always used the same amount of salt as brown sugar, other ingredients look good. So for me I'd do do 1/2 cup salt also. Why on earth do you want a recipe for N.C sauce when there are so many GOOD regional sauces? Of course here in Texas our barbeque is...

Oh JohnT when you serve the mashed taters (you will be serving mashed taters) be sure to make a well in the middle of them to fill with either kernel corn or sweet peas.

No No No if you're not going to have mashed taters & gravy (brown or white not red) don't have fried chicken. :gb

Thanks guys I'll leave well enough alone. Steve I have most always done ultra high end kits, most with grape packs

I started this petite verdot limited addition on the 17th of January. The starting specific gravity was only 1.096. I confirmed that 24 hours later. 3 days later fermentation has just now become decently vigorous. Up until now it has been very slow to start. My question is should I add some...

I would do it 40/60 cab/sangeo because I would rather have more Cabernet to bottle straight and less of the Sangeovese.

Two words, top up.

You're fine, I more often than not leave my wine in secondary (topped up to within three inches of the top) for two weeks. That's usually after 5-7 days of primary. Just make sure it's topped up and has an air lock.

Yep sounds good. I almost always use whatever oak comes in a kit in order to make sure I get the flavor that was planned for the kit. I add my own oak on top of the provided. I like oak and this kit can handle a nice amount so I add more during aging.

Took nine hours for this pork butt and ribs last night but twas worth it.

And what would a cat do . . . pout that another being was about to invade their space?