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In short, yes. But I'd only do this as a last resort due to the amount of oxygen you might introduce (which, if necessary at the time, then awesome... if your fermentation is done and you just wanna get the wine off the sediment, might not be such a good idea). GL!

OP - checked out those labels yet?

Mosto Italiano Chianti pail... Dunno how it happened.. I expected it to be 'OK' ... turns out to be my favorite so far, although I have a St. Emile that might surpass it (I'll find out next year).

I've also heard of folks buying them and taking them straight to the car wash and blasting them really well to quickly get rid of most of the smell. This is my method, too. I trust my hands way more than I'd trust one of the handles LOL!

I have an old hand-corker, and it's in a storage drawer... I won't even give it away, since I don't want to curse someone else with having to use it! LOL As mentioned, a floor corker is your solution. If you can't afford to purchase one ASAP, or you want to try one out before purchasing, most...

LOL ... this is what I do, too. Works great, and no mess!!

OH yeah, in the past, I've also used a dry-erase marker to write directly on the carboys (after wiping away any drips, of course).

That's taking your life into your own palate!

Well, with my luck, I would have a 6 gallon mess on my hands, and the wife would have a pretty persuasive argument in favor of no more apartment winemaking LOL. I'll stick to the manufacturer's suggestions on this one.... :b

I must be the weird-man-out... I love using my paper notebook. I can doodle in the margins, highlight, circle, glue wine labels onto pages and then write my drivel around 'em... lol Now, cellaring software is a different thing - that's all in OpenCellar!

I would. If I'm running a standard timeline in the carboy, I don't usually bother (I use a dedicated room, though, so the light is always out unless I'm in there for a couple mins at a time). Anytime I've bulk aged in a carboy, though, I have covered them up. Usually, I just use a huge beach...

+1 for the autosiphon!

Agreed with ^. Any kit company worth the money will have spent a LOT of time/effort/budget on R&D, and their instructions are based on what will get as close to 'guaranteed' as possible. Just stick to them, and everything will turn out awesome!

I realize this is an ancient thread, but I'm one of those geeks who actually reads through old threads looking for more knowledge... I'm actually really curious how this turned out!!

As mentioned, once you finish primary fermentation, you shouldn't need to have the temp maintained at such a level (although warming up prior to degassing is something that I never thought of... great and simple idea). Also, brew belts aren't really designed to be used on glass carboys; rather...

Well, the sediment is harmless, just unattractive. I think trying to rebottle would likely introduce too much air into the wine, since I can't imagine any 'careful' way to do so. As weird as it might seem for a white, how about decanting it?

Hey folks ... I'm trying to find some info on the Diamanti Sherry kits, particularly the final sweetness level/style, but the interwebs is failing me! I'm following the instructions to the letter (except for a slightly extended secondary), but being new to Sherry, I'm not sure what to expect...

If there are no obvious flaws at bottling time, it'll be acceptable at 3-6 months, good to great at 1-1.5 years.

Well, hard to say from a distance, but trust your nose. If, after a week, it smells like it's improved, then more time (and some patience) might be the answer. If it's still quite strong, and doesn't seem to have improved any, maybe some more splashy degassing would be best. GL!

I do this for every wine I bottle, regardless of how long I'll keep it. It is harmless and tasteless when diluted throughout the whole batch, so why not? It's like a free insurance policy! :D