Was the SG 1.120?Started it today. Substituted ec1118 with BM4x4 and added go-ferm. Sg was 1.20 also bumped oak up from 80 to 100 gr. When Sg is down 1/3 plan to add 5 gr ferm - k then when drops 1/3 again add another 5 gr.
Don’t think it will get that high but fermented dry should give 16%. We will see. I see there is another Monty on Greetings Monty. Thanks for your post.
Made mine per instructions earlier this year minus any clearing agents (I let time and a few rackings do that for all my wines) - bulk aging on 1 American med toast oak spiral now...for 6months. Smells awesome and barrel tastings have been delish! Bottling late Nov.Just received Super Tuscan kit. Anyone done this kit? What tweaks did you do and how did it turn out? Would you do something different?
I have never seen a wine get down to 0.980. Did you mean 0.998?It was down to .98 this morning so transferred to carboy for secondary fermentation. Tasted it - think it is the best wine I’ve ever tasted at this stage. I’m impressed. Old Corker I’ve got a Amarone that went over a year old a couple months ago. It also was really good.