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Hi Aiden, Welcome aboard! Sorry to hear about your Grandfather. I hope your wine making experiences are rewarding and help to keep your Grandfather close to your heart.

Ouch! Let's hope for sooner!!

http://winemakermag.com/your-first-wine-from-a-kit Scroll down to the part called "Aging the wine".

I agree that it can take a month for the bottle shock to settle down. Since they aren't big reds, you can plan out the bottling at your convenience.

Cool label, great wine!

I use the seam method. I also spray sanitizer or windex on the bottle, which allows me to position the label on the bottle, then wipe the label with a washcloth which presses the liquid out from under the label. If you use the paper and milk labeling method this works about the same way.

Nothing wrong with that! I'm sure everything will be fine. The problem I have with those instructions is that after a few batches you will likely stop reading them and going through a process you've established. Then one day you'll decide to try some of the specialty yeasts (many are excellent)...

If you're interested in what the yeast manufacturers say... http://www.lalvinyeast.com/images/library/EC1118_Yeast.pdf http://www.scottlab.com/uploads/documents/downloads/59/YeastRehydration_Lallemand.pdf And some expert hobbyist wine makers...

I use a Mityvac MV8020 Vacuum Brake Bleeding kit with a tapered, drilled silicone bung. I pull about 20 inches vacuum on my 6 gallon glass carboys and it degasses the wine gently and quickly. You can find the same tool for about $40 any place.

In my experience, the lower the SG the faster (and lower) the FG will conclude. For a wine of 12%, you're right on schedule. For the ones that are 15% or higher you really have to baby sit them. You've run out of sugars in the mix so the yeast will just drop out now. They can't keep going...

There are a lot of factors that influence how fast the yeast start producing gas. In the future I'd suggest always rehydrating your yeast, and using nutrient. You'll see better consistency.

Oh yeah, the CC Showcase Amarone is on my permanent short list.

The worst you might see is a slight white film in the bottle. I've never seen it and I "forget" that packet every time.

I've got a couple buttloads and a three quarter shatload!

I don't know who I feel worse for; you or those guys trying to break through 5+ feet of frozen ground to patch the pipe.

I really like it! I've been cheating a bit, but the results are, ummm.... well I'll show ya.

Pretty cool! How did you make it?

I think it's important to note that no one that has responded about the "dangers" of CO2 production has any test data regarding concentrations and everything that's been said is purely anecdotal. No one has a single example of any home brewer that's been harmed, directly or indirectly (such as...

You make it sound like drinking a beer too fast will kill you. CO2 is NOT poison, it's an inert gas and harmless. The only way CO2 production can kill you is from asphyxiation. Large wineries and breweries have to take precautions and use air exchangers. A 6 gallon fermenter won't produce...

Insulation is huge, and we also have very well made high efficiency furnaces. In fact almost every home in the area that's less that 70 years old has double pane windows, updated siding/insulation and a newer furnace. My total cost for gas and electric last year was under $1,200.