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So it's not just me? We all seem to share the same addiction.

I'll try that. My spigot actually has a plastic tube attached to it that extends down into the bottle. Thanks for the advice.

Lessons learned Tom. I will definitely be doing that next time.

I used the peel of 15 lemons and soaked in 100 proof vodka for a month. Added another bottle of 100 proof and simple syrup (4 cups of sugar to 5 cups of water), let sit for another month and bottle.

I just made a batch of limoncello. It didn't turn out as well as I had hoped. The problem with the recipe I used was that it called for an overabundance of simple syrup. the end product was a something that tasted like a lemon cough drop. Next time I make, I'll try halfing the syrup and see...

Can anyone put me in touch with any local wine making clubs in the Delaware County area of PA? :r

I have a spigot on my primary. I also have a Ferrari Bottle filler. I know this is probably a dumb question, but can't I just use the spigot to fill my bottles versus the bottle filler? Any help would be apppreciated. :r

Thanks guys. Both good suggestions. I get so many good ideas from people on this forum.

Does anyone have any other ideas for bulk storage. Within the next year, I am going to need storage for approx. 160 bottles. Pics or plans wuld be a great help. It should be simple and cheap. Thanks

I started a Heron Bay Cab-Shiraz kit acouple of months ago. It's bulk aging until Aug. (that will be about six months). It is my first Heron Bay kit, so I will let you know how it turns out. It came recommended by the folks at grapestomers.

I just racked mine last night also. I have learned to not even taste them until a minimum 2 to 3 months have passed. I think it gives you the false impression that the wine isn't any good, when in fact with some aging, it will be great.:r

Have you made this kit before? This is my first Barolo.

Good advice. I will definitely let it sit for at least a year. One more question. How many times should I rack a wine that is bulk aging for that period of time?

Tom, Do you add campden tablets to the carboy for bulk aging,or do you add before bottling, or do you add at all?

Sorry about that. The kit is: Barolo (WineExpert Selection Series) 15 Liter

I would suggest tasting a small amount every 3-4 weeks to see the progress that the wine is making. In the very beginning, it will probably taste very acidic. that will soften as time goes on. Good Luck. You're patience will pay off.

Just started a Borolo kit last night. Anyone have any insights into how long this will take to age? Should I look into bulk aging in a carboy for 6 months? A year or more? Any help will be appreciated. :r