Wanted a wine that I didn't have in my inventory yet, so went with a WE WV Sauvingon Blanc. Talked with Brad at the LHBS and he's done it before (he does some crazy stuff, brewers....). Plan on QA23 yeast and will start tomorrow morning (boiling & cooling some tap water as I type this). I'll keg three gallons and force carbonate, the other three I'll treat the normal way. If we don't like the results I'll degass and bottle the kegged wine and try again in the spring (w/Pinot Grigio). Either way it's only an $80 experiment and I've got so much money I can't give it away....sorry, daydreaming a bit.