I am pondering my next project - R.J Spagnoli Bolero - Italian Merlot.

This kit is just a tad different than the ones I have tried previously,
in that I have in my possession a 23L bucket of sterilized must. I was
reading through the instructions as I always do before I begin and found
something different than in my previous kits: The wine is kept in the
primary fermenter four 14 days, then racked into the secondary only when
the sg reaches 0.998 one begins stabilizing and clearing the wine.

In the other kits I have tried, the wine is transferred to the secondary
after the first week or so when the SG reaches 1.010 or less and
secondary fermentation begins.

In essence, this kit omits the secondary fermentation altogether. What
say you all on this particular method?

Abby
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