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Ok, here we go. I "assume" red grape juice? or concentrate? or actual grapes? Did you ferment in those containers or in a primary? Did you rack it at all? Any other chemicals added, ie: kmeta, nutrient, etc.? Any clearing agents added? What was the SG to begin with? What is the SG now?

Something just doesn't add up. If you added 12# sugar to each 5 gal. batch. SG would/should have been much higher than 1.010. Hydrometer calibrated? Was the must too warm/cold for accurate reading?

What size batches are these? 1 gal.? Guarantee with 5# sugar, you are wayyyyyy higher than 1.000. Even with a 5-6 gal. batch, you should have been at least 1.040 - 1.060. I would tend to agree with NorCal though, OG was probably 1.100'ish.

Where? I don't see it.

"rut roh shraggy" Agree with all the above, someone made a goof. I think they mislabeled their sorbate.

About 3/4 covered here. Very clear shots here. Glad everyone that traveled up here is getting a good show.

Fontana Chardonnay racked to 5 gal. carboy, degassed for 15 minutes, then added clearing agents. After two days, almost crystal clear. Had to add 3/4 bottle of Chardonnay to get it topped off. Will rack down from here on out. Will rack to a 3 gal. carboy and probably a 1 gal. and 1/2 gal. this...

Should be decent here. Pouring rain this morning then the sun came out. Just kind of hazy now. We are almost directly in the path here in Omaha.

Hit it with SuperKleer.

Not sure as I have never froze berries that weren't ripe and ready for winemaking. With that said, put them in the water and they should "thaw" out in a short amount of time. Then the good and bad will separate. You definitely don't want to use those green ones and pink ones.

Agreed with Stressbaby. Fill that bucket up with water and get the "unwanted" ones (green, pink, etc.) out of there. Best way to do it with those berries. Sinkers = Good. Floaters = Bad.

@joeswine For the Fontana Chardonnay, all you added extra was the oak and grapefruit zest, is that correct? No additional oak or tannins or ? I added oak and zest in the primary. May add a 1/2 grapefruit zest while clearing.

Without knowing exactly what/how you did things, very hard to tell if it was something you did. With that said, that wine needs a lot more time in the bottle to "come of age". At 1 month, it barely has it's diaper snapped on.

Waiting for my Fontana Chardonnay to go completely dry. Racked into secondary over a week ago. Should be there by this weekend then will rack and add clearing agents.

I have an oldest, middle and youngest. I treat them all the same, they are all my children. Now they may think differently, but that always seems to be the case when having multiple children.

@Geronimo Thanks for the responses Jim.

@Geronimo Few questions. When you leave your initial must in the primary for 5-6 weeks, do you leave the lid loose or lock it down with airlock after a couple of weeks? I have found that on average, within 2 weeks, my must has run dry, so with those calculations, you would be leaving the must...

Ron, In the future, switch to SuperKleer with your DB. I had the same issues you did(fluffy, whispies). Was clear when bottled then a few weeks later they appeared. I never filtered or anything as we just drank it. I don't make DB anymore but have switched to SuperKleer for any other wines. It...

If you mean "while fermenting in primary", just stir it well for 10-15 seconds then do as Julie states. If you mean "literally stop the stirring", then as Ron states, when racked to secondary.

As dralarms stated, make sure and take SG readings before, during and after fermentation. That is the only way you are going to know what is going on.