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bottling day is the day when the wine is ready and in its perfect state to be bottled, not just a day when you have a day free to bottle.. you'll regret it later

I've had no issues, using my heaters for years now..its 95% glass

If you need to bump up your must temps, use a submersible aquarium heater.. It's one of the most important tools imo, and its thermostat controlled.. I use the 300 watt http://www.amazon.com/dp/B000YADYXG/?tag=skimlinks_replacement-20

ummm, I would totally worry, this looks like mycoderma, treat accordingly

I know you this this, but why go through all these guessing games? You seem into the hobby, grab a vinmetrica so2 meter, and no more guessing games...

Research Mycoderma.. it's most likely what you have… Get that barrel topped all the way up and wack it with a double dose of so2 according to your wine's pH.. wait a month and see where your at..

very normal for that to happen.. I've had it completely overflow like a volcano one year, before I learned my lesson to add it very slowly

too much headspace and not maintaing proper level of so2 will cause mycoderma.. You need to immediately find a carboy that properly fits your wine's volume, top it all the way up, and whack it with double the sulfites according to your pH.. this needs to be done ASAP

3.3-3.4 is crazy low for Cab Franc, I'd finish fermentation, press, rack off gross lees after 48 hrs, then test pH again, and maybe bump it down to 3.7... I, personally wouldn't feel comfortable adding that much tartaric to go to 3.5

Alot of suggestions here.. All I can say is nothing works better than 300 watt submersible aquarium heaters.. your must will be at optimum temps within a couple hours

I use these all the time and they work like a charm, it heats your must up in a couple hours… http://www.amazon.com/dp/B000YADYXG/?tag=skimlinks_replacement-20

What you are referring to is called 'sussreserve', google it

Corrados up here in northern Jersey told me 1st week of May

I've heard others say they had zero problems with returning a new barrel to them that wouldn't stop leaking, so you should be fine in that regard..

you can drive without a seatbelt too for a long time with no problems.. but it just takes that one time…I'd rather be prepared..

The correct way is to adjust your so2 levels according to the wine's pH.. using a Vinmetrica… sulfite levels should not be a guessing game..

If you do not want any future issues with this wine, top that carboy all the way up.. can't stress that enough… g/l

Little more info would help us answer better.. Is primary ferm complete? What's your current SG? If its finished, that wine should be topped all the way up and airlocked.. Are you planning to put the wine through MLF? If so now is the time, if not, sulfite wine to the correct ppm depending on...

Congrats!, make sure you have a Vinmetrica on hand immediately… Testing so2 and barrel aging go hand in hand…

I must disagree completely… Why would you say chances are that its fine? if it has something growing over the surface of the wine? This could very well be mycoderma or any other bacteria infection which if left untreated will ruin the whole batch.. Is the container completely topped up and...