This is a super late post, but such is life with a toddler and a baby. Initially, Dave had wrapped the carboy in ice to cool down the temperature and delay fermentation and allow for aroma development. Luckily, the weather started cooling down in early fall and we were able to monitor the temperature in our garage. The pinot noir is in the big food grade tubs and the rose is in the little carboy.
With good wine, always comes good food. My brother-in-law is a sushi chef and made this sushi spread for us. It's okay to be jealous.
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