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I have a six-gallon Moscato in secondary fermentation from a Vino Italia wine kit. I'm seeing some pea-sized spots which look white, but are more like tight clusters of small bubbles. There are not many, but they're not resolving on their own. Should I be concerned about this, or is there any...

Just bottled my first batch, and here's the label:

This was a parsley wine made using parsley, oranges, and lemons, and the fermenter is a new food-grade bucket. It's left behind a reddish tinge which appears to be more than skin deep (Oxi-Clean doesn't appear to be taking it out). So I guess my question is still whether this is just a cosmetic...

The last one-gallon batch left its coloring in my six-gallon primary fermenter. Is this a common occurrence or is the bucket ruined?

Thanks to all of you for your advice. I've got one more that I hope you can help with. I'm trying a recipe for a one-gallon-yield parsley wine (ingredients: parsley, oranges, lemons). The recipe was not very detailed, so I have a small issue. The ingredient list called for Campden tablets...

I'm making my first batch of wine ever using a Vino Italiano Zinfandel Blush kit. I've followed the instructions as closely as possible, with the exception that I started out with five gallons instead of six (due to numerous reviews of these kits on Amazon suggesting this to avoid a watered-down...