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Perfectly grilled ribeye with a touch of hickory wood added to the grill last night, finished with a bottle of Cab Sav/Tempranillo and a nice smooth Cuban cigar by the fire pit. Very relaxing night! Your pepper sauce looks damn good, I would put that all over just about everything I eat.

The temperature control module I have the freezer pluged into has a compressor delay built into it. I believe it keeps the compressor from shutting off based off the time you input into the module, but I'm not sure yet.

My only option is installing a small cooling unit in a spare bedroom closet or beneath my staircase in a small closet. We plan on buying a new home soon, so I have to sit on my hands as of now for any permanent projects. The only battle with the closet is, I have a problem getting my home cooled...

Awesome, great info to help me clarify. Do you rack again after aging, right before bottling? After consideration, it seems that filtering slightly effects the final products taste, so I've decided to let it clarify with age.

Anyone have experience bulk and bottle aging in a Freezer operated by a temp controlled module set at 55? I would love to use my closet under my stair case but unfortunately I live in Texas and it would be a battle during the summer to keep a consistent temp. I plan on bulk aging for 4 months...

What's your favorite roast on the oak to use?

I just received my French and American oak spirals so I'm excited to start aging my first batch in two weeks. I decided to age my Montepulciano/Tempranillo with the French oak spirals. Smok1 convinced me my Cabernet is gettting the American oak soaked in Jim Beam for a few weeks. From what...

Oh my, that sounds very intriguing. I started ferming the en primeur cab tonight and I was actually searching for bourbon soaked wood chunks. 2 weeks soaking is all it took? Did you use American oak or French oak chunks for your trio? Im debating to add the bourbon soaked chunks to age in this...

Thank you guys so much for the responses! I'm quite eager to learn, as I just started my first kit, a Montepulciano Kit, around 4 weeks ago. I just returned from spending a weekend visiting a few vineyards in Fredricksburg, Tx this past weekend, so it only amplified my addiction to my new hobby...

Then there would be no purpose for me to age in the carboy, I could go ahead and age in bottles. I have read that many people use oak chips during the aging process to replace the barrel age, do you find that as an useless method?

I want to age a RJS Cabernet kit in 6 gallon carboy with American oak staves. Should I hold off on adding the oak powder the kit provides and instructs to add during fermentation?