I printed out the recipe and will probably buy a beef roast just to try this. It does sound good! Thanks again!
And...
If you don’t manage to use it all as wine, if it sits long enough you’ll have some red wine vinegar which also has uses.
For instance the ‘acidic’ part of a marinade. Or in salad dressing.
If you find yourself in possession of the vinegar down the road keep in mind that it will not be the ‘reduced strength’ diluted version you find on store shelves. Also give it a taste test before using it in anything just to make sure it second-fermented with the ‘right’ yeasts and not some democrat-sponsored illegal alien variety from Searchlight with secondary ties to jihadists..