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Oops... the kit instructions say to add kieselsol after racking, wait 24 hours, then add the chitosan. I did the reverse. I don't think it will cause any issues?

Ahh... thanks for the clarification. I guess I should've looked a little closer, didn't have my coffee yet! Ha! Is the water to control temp? Brings up another question.... I've read that during aging (bulk or bottle) that teh ambient aire temp should be between 55 - 65. Thoughts on this?

I see you have refrigerated both. The instruction from my WE kit say to have the temp warm (68 - 75) throughout the winemaking process. I see how the low temp would help settle the solids out. What do you more experienced folks do? Cold or warm?

I think I was not using enough force. I pushed down on it with a lot of force last night and that did the trick. Just checked this morning and it is already settling quite a bit.

So I racked my Sauv Blanc and racked the very bottom of it into a 750mL wine bottle. I cannot get the inverted bung to stay on the bottle, the CO2 keeps popping it off. Suggestions?

Ha! You're smarter than me. I never would have thought of turning the bung upside down! Brilliant! Learn something new everyday

Thanks for that. I am about to rack a Sauv Blanc from primary into secondary and will definitely give that a try. I was surprised at how much like wine I had to use to top off. This should definitely help. Appreciate the advice!

@winemaker81 I will do this, but it brings up a question. By not racking everything and putting an amount in the fridge for a week to settle, would that put the wine that got racked into the carboy in jeopardy from O2? How much (volume-wise) do you typically have to put in the fridge?

Thank you @winemaker81 I see it already starting to settle out, but still cloudy. My wife just told me yesterday that patience is not my strong suit :) On average, how long does it take to settle out? Before I racked, the airlock wasn't bubbling at all, and the water level in the airlock was...

Thanks dawg.... I tried not to siphon the lees and thought I did a good job. I guess my question is, is this normal? And should I again add clearing agents?

Actual "fence" I saw in Golden, CO. See anything wrong?

Just racked both my Chardonnay and Pinot Noir from secondary to another carboy. Your advice/thoughts is/are appreciated... Chard: In the "secondary" the Chard got pretty clear. When I racked tonight, it was not nearly as clear as it was. Did I rack incorrectly, or is it normal to siphon some...

Sounds like they are enjoying (on their terms)

Gotta help out the birds when it snows before they migrate south. Taken Sept 2020

Today is my wife's Bday! So far, took her to breakfast with mimosa's. Came home and let her pick a movie to watch. Taking her to Boulder, CO tonight to stay at the St. Julien, then dinner at Frasca. Then maybe an edible (when in Colorado...) and a li'l "adult" fun. :tz Sorry, but you asked! 😄

Hi there Labelle! I am new to winemaking (have my 1st 3 batches in process). This community has been nothing short of amazing in welcoming new people who come asking questions. I have felt welcome since joining a month ago. If you don't mind me saying, these people are fantastic to new...

I was just kidding. I will save some, especially if it tastes like this for a while

Thank you! I appreciate it, but you are CRAZY of you think my first batch is gonna last a year!😁