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Grab them! They work well. I use mine on White wines.

I have a Gewurztraminer that's brownish. I'd be willing to try the activated carbon route, if I can figure out the dosage.

Well done, Mike!

@winemaker81 How much carbon is in the package that is added to a carboy?

@bearpaw8491 Have you been stirring it everyday? It helps.

They have small packets at my local supply shop, and Lallzyme has a good reputation. I haven't tried anything else.

@ludders Have you tried stirring it? What is your temperature in the room?

@Robert R I bought 2 buckets of frozen Oregon Pinot Noir from W G Direct. They said there was a possibility of smoke taint. I cannot smell any in the must I received.

@hawkwing I use Lallzyme EX-V for grapes. You should be able to get this via mail order.

Nope, no grape washing for me. De-stem, crush, and ferment.

I always add grapes to the pails. Or at least frozen grape skins from a previous batch.

You will still need to press the must. You can make a cheap press from plastic buckets.

I do use oak. I used to use 2 spirals of medium+ toast American oak per carboy. Last batch was done using Next Level oak kit (medium+ toast).

I have used Williams kits before, but I do not follow their instructions. It's best to transfer to carboy when the Specific Gravity remains the same for three days straight. Typically, that means below 1.000 and this will occur in 10 to 20 days. Get yourself a hydrometer to check the S.G.

I use this flexible, white, plastic piece on all my racking canes. You push the tapered end into the carboy and it stays put at what ever level you want. I don't remember where I got them, perhaps MoreWine...

I have not made the kit, but I do make it from juice buckets in the spring. It's one of our favorite wines.

They're both too young in my view. I would get them off the lees and bulk age in a carboy with small headspace. Rack again in 3 months, and taste. If the PG still tastes flat, add a small amount of tartaric acid. If it does not taste "fruity" you might have to back sweeten. I like to...

@YoungsBlock19 I use oak spirals or Next Level oak sticks in my wines. I find that they give up all their flavor in a couple months. I don't ever put them back in after one use. I use the used oak pieces to smoke meat.

@JONJON You should rack when the S.G. does not change for 3 days in a row. You can use a program called FermCalc to figure out how much Tartaric acid. I think I would wait until I was off the gross lees to deal with the acid.

@JONJON I punch down at least twice a day.