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John, thank you. That article is very interesting and I may need to add some bentonite to the juice in the beginning. I don't add anything but yeast and yeast nutrient at the beginning. then 1/4 tsp k-meta at each racking and 1/2 tsp k-meta at bottling. I am only in my 3rd year of making wine...

Now that you mention it. Yes. Bulk aging is probably was a cooler. My basement seems to warm up a little in summer where I store the bottles vs where I bulk aged. Temp control is one factor that I have been challenged keeping consistent.

I am trying to aim for consistency in my wines. Recently bottled Pinot Gigio and Sauvignon Blanc made from juice from Chili. Bulk aged about 1 year, racked 3 times after fermentation. Then right before bottling I filtered with a Vinbrite Premium filter. After about a month, I am noticing a...

I have 2 kits I was planning to make and need spring water but didn't want to go to the store and buy all the water. Not that they would let me because most stores are limiting you. Don't want to use my city tap water. May head into the mountains and find a spring and fill up some buckets.

Thanks

I switched from kits to all juice making my wines. My first batch was a Chardonnay from Chile, not tartrites, filtered before bottling. My next 2, a Pinot Noir from Chile, and a gewurztraminer from California, I did the same thing filtered before bottling(Pinot Noir bulk aged for 1 year...

When I used the homebrew beer way back when and not that i switched to wine, I have always used store bough spring water. Tried tap water everytime I moved to a new house and it never tastes as good as using store bought spring water. Don't use wine kits much anymore as I switched to all juice...

I went big this spring and bought 4 buckets of Chilean juice. This is the 3rd harvest I am making wine from juice(2nd Chilean). Something odd this time as all 4 buckets had same starting brix of 22. Pinot Noir, Cab Sauv, Pinot Grigio, Sauv Blanc. I left them as is but I was thinking the reds...