I’m curious as to what your FG was. Mine right now will not get below 1.000, and after multiple properly prepped repitchings. Has anyone ever used glucoamylase to dry out their wines?Just throwing my 2 cents in. I made this same kit last year and just bottled it about a month ago. I made it to 6 gal +/- after the initial racking (ie: a little over 23L in primary). Even with the primary being in excess of 23L the starting SG was over 1.100. The end result is a fairly hot wine (high ABV), but the flavor is good and the oak and added tannins along the way make it very drinkable. It's already one of my favorite kits and I am hopeful that it mellows further with time. Oh, the water . . . straight from my unfiltered well.