So my wine fermented too fast. Not sure why. I guess the yeast were just REALLY happy and they got the alcohol created in record time. I'm thinking it had something to do with the temperature. It was typically about 72 degrees in there, but I noticed that it fluctuated above 75 occasionally. Still, to finish fermenting a week and a half early is rather unusual. Hopefully the absence of an airlock during those last few primary fermentation days (when it should been in secondary mode) won't cause issues. We shall see.
It looks as though I'll be bottling next week sometime. I've been routinely stirring to remove CO2 and I'll add the fining agent tonight. Bottles should be on their way today.
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