I have a cali cab going from a bucket of juice. Started 10-2-12 last rack was 11-4-12 and added 1/4 teaspoon PM. At the bottom of the carboy it looks like crystals are forming. What do you think?
Probably "wine diamonds" or tartrate crystals. They are not harmful and, in fact, in Europe are valued as a sign of good wine. If they bother you, you can cold stabilize the wine and filter them out.
I've often found the wine diamonds in the bottom of my bottles. Seems like every time I find them, the wine is a lot more mellow. Which makes sense since those are made of tartaric acid which fell out of the wine.