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seems like a pretty inefficient use of space, no?

Its been at 1.071 for about 6 weeks, so clearly it's not going anywhere. I just hate to be 10 points away from ideal bottling gravity. Plus, I've already stirred it up once to get all the sediment resuspended.

I've had a WE Riesling Ice Wine kit going for a little while. It's sitting in the secondary and is supposed to ferment down to 1.060. It stopped at 1.071 so I added more yeast because I thought the fermentation was stuck. Even after adding the yeast, it hasn't moved in over a week. Dare I...

Is $300/year a close estimate? I realized I had a typo in my above post - I have NOT actually priced it out. How arduous was the process?

I've got 3 red WE VR kits aging right now (Chianti, Merlot, Cab Sav). I am interested in boosting the body and complexity of these batches. I will be oaking them this weekend, however, I've seen some people use grape packs to boost the flavor. Is this something I can do after ferm and...

Michigan also has a "Small Winemakers License" with much less strigent requirements and, as far as I can tell, less financial commitment as well. While I have officially priced it out, it should be less than $300/year (insepection, fees, etc). However, wine is most definitely considered a food...