Wine is still a bit over-oaked but beginning to mellow. Planning to bottle in the next couple of weeks and then forget it for a few more months. Also started the Barolo kit from the same company but only rehydrated to 5 gallons and added raisins.
I know I could get better quality kits, but for less than $40 with a sale on amazon I couldn't resist trying the Barolo
That Barolo was my first wine. I made it to five gallons and used BM45 yeast. Gave it a fair amount of Med Hungarian Oak while I bulk aged it for 3 months. I just had a bottle a couple weeks back and at 18 months, its a pretty decent table red - especially for $2/bottle.
Yea, I use medium toasted French oak in a lot of my wines. You have to start tasting about a week in to gauge the right amount. That's with about one cup in six gallons. I have found, for most wines, the two week mark is good for me.