Googling, looking for ideas about whether it's possible to make port from a regular (read cheap) wine kit. Somewhere along the way, I saw a picture of dangerdave's Dragon Blood, and an unbelievable statement about getting from primary to bottles in 15 days! I was hooked. Had to know more. I've always made wine from a kit, never from a recipe, but always wanted to. I make my own liqueurs, grow my own hot peppers for my own homemade salsa, and convinced myself I was making my own wine. Now I'm going to really make my own wine!
And now... I'm going to have to check into "stirring during fermentation." I have always wondered about that. All the kits I've made always just say to sprinkle the yeast on top and let it sit until it's ready for the secondary. Even the Ice Style Wine I currently have clearing, which started at an SG past what my hydrometer goes up to; judging by the scale, around 1.160! That's a lot of sugar. But after 9 days it was down to 1.044, and another 9 days down to 1.039, which I figure is pretty close to 18% ABV, the tolerance of EC-1118. No rehydrating the yeast, no heat belt, no stirring.