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Chardonnay has a haze to it. It has been bulk aging for about 6 months, about 2 weeks ago I cold stabilized. I used super kleer yesterday and am going to give that a little time to work. Some stuff dropped out and the wine definitely smells/tastes better but the haze seems unaffected...

I purchased super Kleer about a year ago. Does it go bad? Also it was left in my barn in ny with a pretty cold winter. Will it be a problem?

I have a wine I made about a year ago. Learned my lesson about adding nutrient because I got the sulfur smell. I treated multiple times w reduless but it was too far gone. I still have the wine and am wondering what to do with it. I have about 7 gallons w sulfur smell. I have a separate...

I have read a lot of people cold stabilize at 20-25 degrees for a couple weeks. I also read professional wineries do it at around 5 degrees. I have a freezer that my carboy fits in and a temp controller. I can get down to the 5 degrees but feel the wine would freeze? Anyone have a...

I'm emptying my wine barrel for first time and refilling it. Is it as simple as emptying and refilling. I'm guessing it needs to be cleaned out in between. Anyone have a link or any advice on how to do this?

I'm planning on pressing my cab this week and soon starting mlf. I have another batch of wine I really want to get out of the barrel as its already over Oaked. Anyone do mlf in barrel? I understand it may mean I can only use that strain of malo bacteria in that barrel in the future. I'm fine...

Does anyone know any place to get juice buckets not already inoculated with yeast. Each one i have bought is already well into fermentation. I even tried banging it with so2 so I could inoculate w my own yeast but it was too far along. I want to by a red Cabernet juice and add it to my must...

I added 12 g of fermaid k to my sauv blanc juice to aid fermentation. I plan on adding another 12 g as the fermentation nears completion. Last year i also added diammonium phosphate but noticed I don't have any this year. Do I still need to add dap w fermaid? Basically don't want to make the...

Can anyone help me out with this problem? I have a 15 gal barrel that has been used twice. First I put a cab in the fresh barrel for a couple months. Now I have a Merlot in it. The Merlot has been in about 8 months and is getting really oaky. I would have already taken it out but don't...

I'm building a small vineyard in New york, about 2 hours north of NYC. We have humid summers and cold winters, so I think I'm limited to french hybrids as vinifera won't survive? Anyways since my dad works in agriculture and gets free soil samples I had this done for my yard. Here are the...

I live in upstate NY about 2 hours north of NYC. As such the climate is humid in summers and cold and snowy in winters. Anyways I'm building my first grape trellis and I plan on planting chardonelle grapes. I purchased pressure treated 4 x 4 wood end posts. They are 8 footers. I used a...

Will it leave any future bad tastes if I use my wine pump to pump fermented mash from my fermenter into the the still?

I should have taken a picture but I tried cleaning this up last night. Anyways, I have an 11 gallon barrel filled w chardonnay and a 15 gallon full of merlot aging in the basement. I moved about one month ago and brought the barrels. The new basement is much more humid and I just got a...

What happens if you don't stir occasionally during malolactic ferm. Will it still work?

I have a 15 gallon wine barrel I used once. I emptied it about a month ago, filled it w h2 o and added so2 while I waited for my next batch to be ready. Next batch almost done w malo. I checked barrel to top and add more so2. There was some whit foam in bunghole. Any idea what this is?

I planted 4 vines in September. Now I'm moving and want to transplant them. Is this ok? Any advice on how to do it?

I was thinking of buying a 15 gallon keg and storing 10 gallons of wine in it. Will there be any problem due to the 5 empty gallons. I was going to pressurize w nitrogen.

Rather than keeping the wine at 20-25 degrees for a couple days will keeping it at 40 for a month drop the tartrate?

I have a chardonnay that is bulk aging in a 13.2 gal demijohn. I measured the ph and it was 4.2 so I added 32 g tartaric and it dropped to 4.13. I tasted and it tastes fine. I also did some bench trials and brought it to 3.8. It tasted pretty acidic. My question is about leaving it at 4.13...

I have a merlot finishing primary and plan to transfer/press it this weekend. I also have a cab in a 1st use barrel that needs to be moved bc it's tasting over oaked. Can I just transfer the merlot to the barrel and do malolactic in the barrel? Also if yes how do I deal w the gross lees...