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my eclipse will not be bottled for 18 months. They turn out very good.

I believe this is just junk settling out. I have seen this in my carboys. You will probably get about an inch of stuff on the bottom of your carboy.

I don't believe there is any more to add to what Mike said.

Any idea how it has been stored since 1985? Was it stored properly,cellared or set on top someones refrigerator?" It could make for break the idea of selling it for a good price.

I own a 300 also and it's great and worth the price.

I use #1 grade #9 real corks but there about 50 cents each where I live.

Did you stir it? Even a little bit. I made the mistake of stirring after I added some acid and it was had all i could do to contain the valcano. I realized I hadn't degassed it, as soon as I stirred the light bulb went off as to what was coming next.

Richmke I had the same problem and I used a 12 gallon (only because that was the only size available) as of yet I have never had it go to the 10gallon mark. I think 10 would be perfect. Kevin

Fairbanks Alaska is still about 3.85 a gallon.

Steve The wine was a Malbec, I couldn't see/smell any change in color, aroma, or taste and no oxidation was noted. I though it worked very well. I did check it about every 2 weeks and verify that it stayed under vacuum (which it did). I will be curious to see how it works on a white. I...

Steve I did store it for a few months. It was fully degassed and therefore did not loose its vacuum. I guess if the wine was not fully degassed, it would pull the gas from the wine the pressure would decrease. Kevin

Steve I have done what you are suggesting. I use the gas getter (sorry) but what I did was, while degassed my wine using the above product. He has a valve that can lock the vacuum. It works very well. I believe the locked vacuum was about 15hg and actually helped keep the bung tight.

Codeman I use Amphora, I like it and have been using it for a couple years now. I cannot comment on cellarmetrics, have not used it, But you asked about alternatives. Kevin

My thought is it is more atmospheric pressure that temp. Yes there is expansion and contraction due to temp but not much. Follow the expansion and contraction in your carboy with the weather.

Brottman My two cents. If tap water is safe to drink it is safe to use in must, But tap water that has a "taste" , it may impart that "taste" to your must. If it has lots of chlorine it may make problems for the yeast. My tap water has lots of chlorine therefore I use spring water from the...

Personally I would make sure it's at about 75 degrees and "chill"

Very Very nice, I had been thinking about that design for the diamond part of my wine cellar. It's absolutely beautiful.

I use natural #9 corks.

I've been using my vinmetrica 300 for about 2 years and it is worth it.

Another option would be to buy some juice and add them to it.