Wine Phase II

Well, the wine fermented well and did not foam over.  I stopped everything when the Lambrusco reached a S.G. of 0.998 and the Merlot/Cabernet Sauvignon blend reached 0.990.  I added the potassium sorbate and potassium metabisulfate.  Now it is sitting quietly, settling out the fermentation particles.  In January, I'll bottle it and begin the serious aging.