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I have a carboy of castel del papa that has been bulk ageing for about 3 months.... is it time to add some more k meta or anything? should I do anything to it or leave it alone?

I have a milk jug with potassium metabisulphite in it for sanatizing and for my air lock.. how long with it last in the jug before I need to mix a new batch.. ?

I started the bulk aging process about 20 days ago... I already have a ton of lees/sediment on the bottom of the carboy... should I re rack it and get it off the sediment?

olo its a mosti kit castel del papa (first kit)

I finished degassing and put in the potassium metabislufite... now I want to just stop and leave it to bulk age right?? in other words do NOT add the siligel and liquigel yet... I think everything is taken care of...how do I make sure my sulfite level will be ok?? I also read where some people...

check it out.. http://www.youtube.com/watch?v=CRL1SeTJ1rk

?? anyone?

ok so current sg is .994 or right around there... I warmed it up to 75 and degased I sat for about 30 min. letting the drill spin for a few seconds and then lettting the wine settle down.. I did see some degassing going on.. but no where near like in the video or a valcano.. lol.. I could see...

ok cool... yes it has been at the same sg... i let it sit for 15 days.. just to make sure.. I will go ahead and degass...

ok.. so I posted a topic about degassing... I couldn't get my wine to degass... well the temp was 63.. so I needed to warm it up... so today.. i put it in the bath tub.. got it to be around 73 and all the sudden.. the airlock started bubbling again?? could it be I had a stuck fermetation and...

is it ok to sit like that a few days without putting in the potassium metabislufite? and maybe I can put it in front of the heater vent or wrap a blanket around it... lol

its sitting at 63 right now but I just just add a little bit of wine to top it off and that might have brought the temp down a bit... it is -17 here right now with a wind chill of -35 .... I have the heat cranking but I don't know why its so cool??? not good... but I did rack in a bucket then...

so the big day is here.... degassing... I transfered to a clean carboy... now.... I have used the drill.... got no bubbles... used vacu vin.... no bubbles whats going on here?? I can't get anything to happen..

any recommendations for what wine to use to top off my castel del papa? does it mater? as long as its a red?

That is the same exact thing that happend to me! I think everything is fine! after transfering to the secondary it seems that my fermentation stopped at .998 though... I will give it a few extra days to see..

I want to bulk age my first wine... its now it the secondary about ready to rack again... but what point to I leave it alone for bulk ageing? do all the instructions up to degassing and then leave it? and I noticed in the video after he degassed and came back to the next step he had his wine...

so I think I am going to bulk age this kit... so how and when do I go about that... do I fallow the instructions on the video up to the degassing and then stop after that and let it bulk age before adding the clarifiers and sorbate and solfites? I am kind of lost.. its now sitting in the...

hey checkout extreme home makeover tonight... its in Pekin Illinois and I did a bunch of the drywall in the home.... I doubt they will show me because it was so late at night... but ether way it will be cool to watch!!

well dfwwino said there where some small traces of alcohol in it... so should I feed that to the kids? lmao I like the idea of the co2 force carbonated idea.. but I don't really want to spend that kind of money... I just figured it would be a fun idea for the kids and they would flip out over...

ok so this is a little off topic.. but has anyone ever tried one of those soda kits? my question about this is you put a yeast in them... ?? I didn't know soda had yeast..? does it tast ok? seems fast and easy to make.. and might be a fun time for the kids.. lol