Ah, batch #23, WE SE Original Valpolicella kit. Started 11-21-15, followed directions pretty much to a "T" but added 35g of dried elderberries and 6 lbs of freshly fermented Dornfelder skins (w/BDX yeast). Looks like no additional yeast added so it must have started up pretty quickly from the skins' residual yeast. Finished almost dry at 0.992, bottled on 7-17-2016. Had a glass last night left in a bottle that was vacuvin'ed for a few weeks. I think it's still actually getting a bit smoother with age (either that or I had been drinking a little too much for a Monday evening). I am glad you liked it since most of your wines are far superior to mine.