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Thanks for the suggestions. Do you think a rolling boil would make a different wort than say a simmering boil would? Maybe I am boiling off at a higher rate than i need to.

Have you enoculated with an ML culture? If you don't have any MLB (malolactic bacteria present in your must, or your equipment then it is likely you will not go through a secondary. I used to make wine on a commercial level (20K cases a year) My red wine fermentations lasted usually 10 days...

Long time thread stalker, first time poster. I have a 6 gallon recipe kit for MoreBeer!'s Hefe recipe: 7.2 White Wheat 4.8 2-Row 0.5 Oz N. Brewer @ 60 min I've been wanting to brew something my wife can enjoy in hopes for more support of the homebrewing addiction I have developed...

I'm in.