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Nearly 15 min . I will check cork size tomorow. And yes is settle out after few days

this is the wine sediment

I have bottled wine 10 month after fermentation. I have back sweeten this batch of frontenac blanc and added sorbate . I have exactly the same problem with my chardonnay, same cork , but my chardonnay is dry , no backsweeten

I have some stability peoblem with my frontenac blanc bottled on 2016-08 All the bottle have a haze and sediment . Wine Taste is good . The corks seem to have mold inside the bottle . Bottle has been sanitizing with star-san and cork with sulfite This is a wine problem or cork ?

This is my first blend of hybrid grapes . 30lbs of petite pearl , 16 of marquette and 10 of frontenac . 17 L of must My prefementation number are brix :19.5 , ph :3.19 YAN :132 ppm I want to bump YAN to 300ppm for my vivace yeast from renaissance. since Fermaid-K is 13% N by weight then...

Thanks , i will try a stopper . This is a video of the actual problem https://youtu.be/ubZAqd0D9g0

This is the first year of using variable tank . When i inflate the blader the marble airlock is leaking and spilling wine . Is it normal or not ? What ratio sulfites and citric acid for proper sanitizing of the tanks ? Thanks

How you test the co2 dissolved in wine ? Everytime i try to degas wine , i dont have any co2 after 8-10 month of bulk aging

Do you use a stir plate ? How much time you make a starter before innoculate in must ?

Thanks Treeman for the info . What yeast strain and grape you use ? I never use lysozyme on wine , they can slow down the yeast ? In step 2 , how much must you add to yeast ? How much the fermentation last ?

Maybe a starter on stir plate can help with h2s problem and volatile acidity?

Why beer is thin and week ? it contain load of protein i have never experenced stuck fermentation in beer or volatile problem in beer but in wine lot of home winemaker have this problem . maybe a good starter can help to have a strong start ?

I'm pretty new to winemaking , but i make beer for years . In homebrew world , almost everybody make a strong starter on stir plate using DME and yeast . Why in winemaking starter on stir plate is not common ?

I have already use Oak chip in my big beer in keg . The american oak medium toasted is very good in brett . :HB I'm thinking about use in my wine . How much you use in g/L how much time you let sit . 3 month ?

I have buy icewine must from a local grower and i'm looking for tips for fermentation . I have 37 brix and i have buy lalvin R2 yeast . Who have already make icewine with grapes ? Should i make a starter ? What dosage of yeast and fermaid K ? What temp to ferment ? Thanks