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I have been making wine now for a few years and I cannot seem to achieve a 'clear' glass of wine in this hobby. I have used a variety of kits and brands and techniques and everytime I think I achieved it, time changes everything. Recently I made a RJ Spagnols EP Cab kit. I bulk aged it for 6...

I am experiencing a weird phenomenon. I have been bulking a red for 6 months and recently added a 1/4 teaspoon k meta. I had about an inch clearance between the wine and the airlock. The next day the wine was up to the stopper and entering the airlock! I siphoned off back down to one inch and 3...

I filtered a Cellar Craft Showcase Old Vine Zinfandel today. After a crawling 2.5 hours I pulled the plug and had to top off with 1.5 bottles of another. Again I see no real visible sediment in the filter and no tears. Did I take a huge risk letting that Zin sit exposed to O2 for 2.5 hours? I...

I want to pull what I think are bad corks and replace them. Some bottles have been aging close to a year and others only a month. My process would be to pull the cork, then siphon loose particles from current cork off of the top of the wine (never going below the neck line), top off with similar...

So I cold stabilize, I filter, I bulk age, I do all the right things to have perfectly clear wine. I bottle, I cork. And now I got small tiny pieces of cork floating around in the bottle! Especially noticable in my new Sauvignon Blanc. The 'premium' corks I used were from Northern Brewer and are...

I recently tried a 9 month old RJS EP Cab Sauv I made. I did not filter this wine and I did not cold stabilize it. It never has seen temps below 63. When I poured the wine into a decanter I was shocked to see the amount of sediment left behind. The funny thing is it sparkles likes diamonds...

Just did first PVC heat shrink capsules for 2 batches of wine. I did half with PVC and heat gun and am saving second half for wax application. When done I noticed when I looked into my filtered red bottles there was a whole bunch of floaties in there! Even larger pieces of something as well that...

I just bulk aged a RJS EP Sauvignon Blanc for 5 months and have cold stabilized it for 30 days. When I was done filtering I noted a brown colored sediment in the bottom of the old carboy. What is this? Wine diamonds I expected to be white or clear in color. Thanks.

I cleaned my bottles and then sanitized with K meta (2 oz per 1 gall). I took the advice to not rinse afterward. The next day when I went to bottle I noted a k meta crust on the lip of the bottle after taking it off the bottle tree. It got me thinking. Since the concentrate in santizing is so...

I bulk aged my wine for 6 months. I then cold stabilized at a 36-38 degree average for 30 days. The only thing in bottom of carboy today when I racked it was hard crusty sediment. I could note no wine diamonds (unless they compacted and look like red crust). I find it peculiar since most...

So I filtered a red RJS Cab Sauv today. I followed the instructions in the packet combined with George's video on filtering. The first pass thru took 25 minutes and that seemed odd to me since everyone says it should take about 45 minutes. I opened up the unit and discovered a 'tear' right near...

Is it okay to add K meta & metatartaric acid "after" filtering? Will either of these cause "re-clouding" of the wine?

I decided to use metatartaric acid, prior to bottling, in my 6 month old RJS Cab Sauv., after cold stabilizing and having little to no crystal fallout. I also need to add K meta before bottling. Can u do both at once or should I stagger the additions? Thanks!

I am making a RJ Spags EP Cab and a Cellar Craft Showcase Zin. I am bulk aging for 6 months. I have American medium toasted oak cubes I bought seperately. What will these do if I add to bulk age process? I consider the Cab somewhat 'flabby' right now, although it is young. Will oak firm it up...

I am making the CC Showcase Lodi Old Vine Zinfandel. I am used to seeing the metatartaric acid included in RJS kits to prevent wine diamonds from forming. Do these kits normally have this or does one buy it seperately?

I am making a RJ Spag EP Sauvignon Blanc. I went thru entire 8 week initial process and cold stabilized for another 2 weeks. I am bulk ageing for 6 months next and ran the Accuvin SO2 test and got what I guess is a 90. It went beyond green cap range and that was my best guess for red cap. I...

I am making a RJ Spag EP Sauvignon Blanc. I went thru entire 8 week initial process and cold stabilized for another 2 weeks. I am bulk ageing for 6 months next and ran the Accuvin SO2 test and got what I guess is a 90. It went beyond green cap range and that was my best guess for red cap. I...

I am making a RJS EP SB and having cold stabilization issues. I always hear the better the juice, the more likely crystals will drop. Has anyone who has made this particular wine noted crystals?

I have been trying to cold stabilize a RJ Spagnols EP Sauvignon Blanc for about 3 weeks. The fridge I designated to do this seems to be in the awkward range of 31 to 43 degrees whenever I check on it. My goal has been to do this at 29 degrees but the fridge will not go that low. I have seen...

I am making a RJS EP SB and having cold stabilization issues. I always hear the better the juice, the more likely crystals will drop. Has anyone who has made this particular wine noted crystals?