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Well here we are, November 2011. BartReeder, I assume all is well and your not dead and gone. This is a pretty good wine. It spent seven months in the barrel. Nice consentration, dark fruit, licorice, rasberry,almost port like. I would do it again but doesn't appear to be available. Paul

It should take around two years to be completly neutral. Paul

I have two five gallon barrels from Vadai. Once you experience the difference a barrel makes there is no turning back. Paul

That happened to me also, about 3 months ago. Mine was around 2 1/2 years old as well.It was full of Belgian Wit at the tme of failure. My LHBS replaced it at no charge. Paul

I agree with Jim. I can find no compelling reason to beat my wine to death. I find that splash racking to an open primary and giving it a gentle stir does the trick quite well. I do this a couple times before barrel aging, which will guarantee no gas as well. Paul

I'm certain this wine will considerable time in a barrel as well. Paul

I oredered it. I'll report back on it in November 2011. Paul

Bump Did you order this? I believe I'm going to. Paul

Dean, good to know that abot RJS and CC. KIt taste is why abandoned WE. Since then I've only done MM(no kit taste there) and fresh juce in the fall. I'm going grab one of these. Paul

Any KIt Taste to this or other RJS products in this line? Paul

Given that commercial Amarones (and Barolos) are aged four years before release... I would expect it to be shutdown at 2 years as well or lacking in complexity and be very fruit forward.. I'vehad ten year old that was shutdown tight, even after an eight hour decant. I say go spend the...

I did this one in December 08. I don't find it to be thin. It is a food wine more than a sipper. Borolo is a sipper to me. I also topped up with a CdR and not water. No sorbate or clarifiers either. Paul

I started this one in May 09. As of now it has been in the barrel since mid december. I will probably bottle at the end of March or so. It will need to age for at least another six months or so. Paul

My standard procedure is two weeks in the primary with a loose fitting lid, stirring twice a day, adding nutrient around 1.030, continue stirring twice a day until the two week period is up. Rack, add k-meta, top up, add oak staves (if using), do nothing for 3-4 months. My wine is clear at this...

Petite Sirah!

http://www.lallemandwine.us/cellar.php

I use a 6 gal. and need about a half bottle to top up afer the first racking and about half of that on the second racking. Paul

I agree. That's the reasoning behind the post. I think they put out a good product but I think we can make it better. Paul

Actually I've done quite a bit yeast research. Thats what got me curiousif others had used different strains. Surely EC-1118 can't be the magic bullet for all. I understand why it is supplied. It's user a friendly, strong fermenting strain. I've read else where that you can ferment a shoe with...

Have you ever tried a different yeast on MM kits? ? Say RC212 on a zin? Or Pastuer Red on cab?