First, did a Mosti AJ Amarone....started in may 2010, bulk aged 6 months, racked at 3 and 6 month intervals, filtered buon vino mini #2's, opened a bottle the other day and lots of sediment. any thoughts....how could it not be clear???? and yes used fining agents as provided and directed.
By the way thought it tasted pretty good, just a little gritty at the end...
Second, doing the Marsanne, rousane, viognier, after stabilizing and adding fining agents, there was a creamy substance, almost looked like yeast cells, but dont know floating at top of carboy....yes kmeta was added and fining agents, thought maybe since i just used a funnel and add fining agents maybe there was a higher concentration attop of carboy and with foam from stirring, it bonded right away and i got this residue...any ideas on this.....almost a year of winemaking and my first two issues....i thought i was perfect....lol.
By the way thought it tasted pretty good, just a little gritty at the end...
Second, doing the Marsanne, rousane, viognier, after stabilizing and adding fining agents, there was a creamy substance, almost looked like yeast cells, but dont know floating at top of carboy....yes kmeta was added and fining agents, thought maybe since i just used a funnel and add fining agents maybe there was a higher concentration attop of carboy and with foam from stirring, it bonded right away and i got this residue...any ideas on this.....almost a year of winemaking and my first two issues....i thought i was perfect....lol.
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