Bruce, I'd say you're getting along VERY well. I've been doing ok (not great, but ok) hollow grinding regular blades. I've yet to sucessfully hollow grind a dagger though. I always overgrind my centerline, though I think I know what you mean about hearing and feeling it. I suppose it's just a matter of practice, but I wish that didn't waste belts and steel. At least overground, unfinished daggers are fun to throw at trees.
I've got 6 gallons of Cabernet from Red Mountain, 3 of port from other Washington grapes, 6 of Italian Barolo, and about 11 of a red blend from the coast of France, and am going to start something bold and Californian this week (I think, the wife is picking the juice up this weekend and hasn't told me for sure what she's getting) all of which should be done aging and ready to bottle about the time I get back to Texas next January. And about 8 kinds of home brewed beer. I'll be happy to send you a few bottles.