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I have a double batch of this port that continues to actively ferment after dextrose addition. SG is now at 1.010 and lowering. I have a pack of raisins from a Meglioli Barolo kit that did not get used because I upgraded to the grape pack. I was thinking that it might be a good addition...

Thanks to all for the advice. I decided to change the rotation and move some younger but clearer wines to the barrels now. That should give more time for the others to clear - hopefully without addition of any clearing agents. Steve, I will contact separately about the barrel bung adapter...

I have a WE Australian Petit Verdot and Passport Brunello ready to hit 90 days in hungarian oak barrels. Next in line are a 8 month old Showcase Red Mountain Cab and 7 month old Chateau du Pays. However, neither have completely cleared yet which is strange because all my other wines clear...

The box is labeled "Barolo style" with 100% Nebbiola juice from Italy. My concern is that the grape pack is about 20% of the total volume by weight so it might meaningfully change the character of the end product. In Bordeaux and other blends, much smaller percentages of varietals have a...

I apologize in advance if this question was already addressed elsewhere. I just purchased the Meglioli Nebbiolo (Barolo) kit with ALLGrape pack. The upgraded grape pack shipped separately and does not appear to be the same varietal as the kit. It's clear that this Grape pack is...

Just thought I would alert the group to a great promotion at MoreBeer.com. I just saved 10% on my second 20L barrel using promo code FULLSITE10 during checkout. The savings covered the cost of shipping. Promotion expires Feb 25th. Kevin

Initial SG was 1.13

Oops - autocorrect deleted the 'h' and I didn't catch it. I added the sugar provided in the kit per the directions once the SG dropped to 1.018. This increased the SG to 1.035 and the fermentation continued. Instructions say to stabilize below 1.01 but it got stuck at 1.022. I suspect...

I am new to the forum and would really appreciate some advice from the group. I have a double batch of WE Chocolate Raspberry port in the secondary. I read the threads and kept the temperature high in the temperature range and stirred everyday but the fermentation is stuck at 1.022 and...