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ah geeze.........I just tasted it again, and it tastes more like wine this morning. Note to self: don't make taste decisions on dark red wines after consuming large quantities of icewine......

So yesterday we got ready to bottle the GranBarolo and another kit. The GranBarolo is DOA. Something is wrong with this kit. I've gone back through the instructions and our notes. I can find nothing wrong, no step missed. The SG has gone from 1.088 down to .992 yet you can't taste any alcohol...

http://www.seattleweekly.com/2002-02-20/news/wine-snob-scandal.php

No, I mean the movie. Have you seen it? It's out on DVD - I highly recommend it.

Done. Used a half-bottle of Sangiovese-Bonarda, then the leftover Granbarolo, then some Blueberry Shiraz! (just a little) - can't wait to confuse the hell out of some wine tasting expert.

SG ended up down at 0.994, just did the secondary racking off the lees, added metabisulfite, clarifiers, etc. Now I'm reading the instructions regarding topping up, and they specifically recommend a 'finished wine' and specifically warn against adding water. So now I'm wondering why I saved...

No danger at all, just sizzled away nicely.

PWP, I merely *borrowed* it Evidently when you attach images you automatically have access to everyone else's images! Who knew?

yeah, what everyone else said...

Racking is done, oak was added, raisins were squeezed, yeast nutrient was added. Nice active secondary fermentation is ongoing. We ended up with around a half liter of leftover wine that wouldn't fit in the 6-gal. carboy. Saved it for later topping off, but wow. That's a lot of juice!

It's definitely 1.006 - those rehydrated yeasties really went to town! Time to rack.

I haven't racked to the secondary yet...

as a matter of fact, there are TWO oak packs...

and more importantly, should I be able to peruse other people's uploaded photos? Right now it seems to be wide-open..... Just sayin... Hi PWP!

ok, so I started off with an SG of 1.088 - instructions say to stir days 3-5 and when theh SG gets down to the 1.040 to 1.050 range to rack to a carboy. Yesterday was day four and SG comes in at 1.006! Fermentation is still decent - should I rack any way?

We got 1.091 I believe. I think that George had previously suggested the nutrient, which we added to one of our previous batches. But I can leave it out, no biggie.

This morning the smell of fermentation worked it's way out of the guest bathroom and into the wine room. Granbarolo raisins are floating on top, lots of fizzing noise. Go yeasties go!

Did you see the part about the 5lbs. of invert sugar?

added the raisins and stirred last night, nice steady sizzling sound this morning!

This really is some super tasty wine! The peach flavor is beginning to come out better. Not too TOO sweet either. One of my faves so far!