This was the kit that I mentioned here, and said I wouldn’t start it until I updated my blog. Well, as you can see, I lied. Well, would you wait? No, you wouldn’t…
1/26/13 Started the kit per the instructions. I was planning on following all of the instructions as closely as possible. Starting SG was 1.120, and the house was an abnormally cool 75 degrees Fahrenheit, although it warmed back up to 79 degrees two days later.
2/9/13 Fermentation was slowing considerably, so I topped up the carboy.
2/13/13 The SG was .992, time to rack again and top up.
3/8/13 Tasted my wine, and felt it could use more oak. So I deviated from the instructions and added an additional 1 oz of medium toast plus French oak cubes.
3/12/13 Stabilized, cleared, and degassed with a plastic wine whip.
As of this writing (7/13/13), I’ve had 2 bottles. It has a delightful fruity, oaky nose, but is still harsh on the palate. It’s also still gassy (darn you, plastic whip!). I’ll continute to age it, and have faith that it will smooth out in a year or so.