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Thank you. That helps.

Thank you for the feedback. That makes me feel much better. The smokiness is already moving it’s way into the fold so to speak. I pulled a bottle to try while working on the batch of Peach Mist I’m making for my wife. It is already quite good. I can’t wait to see how it develops. Full disclosure...

I’m new at this, please keep in mind. So you added PMB to age that long right?

How did yours turn out? I’m bottling mine today. It does have good flavor and color for such a young wine. However it has a strong smoke profile that I wasn’t expecting. Curious how yours tasted going into the bottle.

Thank you for sharing. Will definitely do this next time around.

How does an EM work? Do I need to add anything to let it sit past optimum SG? I was nervous about letting sit on the lees.

I went ahead and started the racking. So far so good. Lot more bubbles coming though the racking cane than my last batch. Hopefully progresses ok in the carboy.

I’m a newbie home winemaker. One Pinot Noir under my belt, which for a 45 day old wine is enjoyable. Let’s start there so you understand this is likely a question a more seasoned expert wouldn’t ask. I am making the SLM and The primary fermentation process has cruised to .996 SG in 6 days. I...