I aged mine a bit, but they were ready and tasted good at the 3-6 month range.
Sounds good, see you all this weekend....
We got a lakeside room in the Lodge. My hubby and daughter are coming too. They're not going to do the wine festival, so I'll tag along with...
We are booked!!!!
Still in.... Getting my reservation.
Depends on what I'm making. For a bolder red, I may use 1 TBL during fermentation and 1 TBL during aging.
You'll need one to know if fermentation is done.
Did you check the specific gravity with a hydrometer?
I've used generic tannins and the Scott Labs ones. I like the Scott ones better because they have a nice complexity and subtle taste. I layer...
Wine is less fussy in that regard. I'd suggest fermenting at your home's ambient temperature.
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