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I started 2 Chilean juice buckets on May 8th. One Pino Grigio and one Cab/Merlot blend. Starting SG's were 1088 and 1080 respectively. In 12 days the Pino dropped to 992 and was racked to carboy and then stabilized 4 days later. The Cab/Merlot is the problem. It went from 1080 to 1014 in 12...

My 6gal juice of Sangiovese is still fermenting for over a month. Here's the particulars: 10/8 Started with Lalvin 212 SG 1080 10/13 SG 1025 10/20 SG 1012 Racked to carboy 10/28 SG 1002 Vacation :) 11/12 SG 998 Temperature steady at 70 degrees Granted the activity has slowed...

I am working on my first attempt. I started with a 6 gal juice bucket of Vinemount Estates Cab Sav. The initial SG was only 1055. That concerned me although I guess it started fermenting on it's own. Yeast used was Lalvin ICV GRE. Primary kept at 74 degrees. After 4 days things really slowed...