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I usually wait a few days, but don't believe that's necessary.

I didn't post photos, but I have an article in WMT on cleaning and sanitizing you should read: http://www.winemakingtalk.com/entries/cleaning-and-sanitizing.html Here's a link to one of WMT sponser's page on cleaning stuff: http://www.northernbrewer.com/shop/winemaking/wine-equipment/wine-cleaning

I'm very skeptical on whether kit makers can produce a reasonable priced Sauterne kit. Given the combination of rarity (for a desirable Sauterne), difficulty in predicting the outcome, production cost, and licensing issues the cost of a real Sauterne kit would probably be astronomical, perhaps...

Elmer, one last point and I'll let this go. In terms of topping off, a loss of six bottles is a tremendous amount and I'd work at getting that down to one. When you rack and get down to the last gallon or less, gently tilt the carboy onto its edge to around a 45 degree angle. This will allow...

Cleaning and sanitizing are, by and large different things; cleaning removes dirt and sanitizing kills microbes. You need to do both, with cleaning done first. Oxi-Clean comes in many varieties, including Oxi-Clean Versatile, but only Oxi-Clean Versatile Free does not contain chlorine, dye, or...

Pope Rocky I has a ring to it. And I suspect it'd be awhile till there was a Rocky II.

I'd say helping to clarify (perhaps egg shells) is fine to help the process along, but my preference is for you to figure out why your wine's not clearing without the extras. So, I'm wondering about your comment on stirring to degas moving sediment. If that's what you're doing, it creates two...

Sorry Elmer, but getting wine to clear is not only possible, it's easy. Here's what I feel are the important points for kits: For clearing always follow directions. For example, some kits require sediment to be stirred back into solution. Make certain wine is fully degassed. Add clearing...

I think it depends on the size of the bag and what it's used for. I use a 1 gallon bag to hold wood (currently spirals) in place with marbles. I tie fishing line on the bag and keep one end tied to the outside of the carboy.

Here's skinny on degassing. All wines require degassing, although many do it themselves, naturally. The gas we're talking about is CO2, which given off as a by-product of fermentation. The CO2 more easily releases when the wine is maintained at 68+ degrees, so some wine makers set their...

Do you normally start your wine in a carboy rather than a primary? If this is what you've done, do what you can to maintain some oxygen.

I'm not entirely clear on your situation, but it does appear to me you may have an oxidation issue. While I believe the VacuVin is a good product, I don't believe the vacuum will hold for two weeks without letting in some air. I just doubt the product was designed to last that long. If you...

I'd say your best bet is the RJS Super Tuscan. It as a core of Sangiovese, as well.

There are those who say bulk and bottle aging are the same and those who feel bulk aging is superior. There aren't many who believe bottle aging is better. My suggestion is a combination. Bulk age your wine for several months, at least until the wine's as clear as it could be and all the...

One approach is to use a syringe and add to a glass of wine to determine the amount needed. Don't over-add because taking the extract out is more difficult (like impossible) compared to putting it in.

BTW, let us know why you needed to add so much wine. I suspect you left too much wine behind when you racked.

Elmer, keep in mind that 2" isn't some recommended amount, it's the maximum space you should have. Measure from the bottom of the bung down and fill until the level is within 2", preferably 1 1/2".

Looks like a topic where you ask two people and get three answers.

Recommended temperature is a guide, but you'll obviously be fine a little lower. You may find fermentation takes a little longer. If you're concerned, try to move the wine to a warmer locale. By the way, you mention house temperature. If you don't have them already, get some stick-on...

I found fruit flies to be more accurate than a hydrometer: first fruit fly, rack to secondary; second fruit fly, stabilize and clarify; third fruit fly, bottle. Anyone getting a fourth fruit fly should serve their wine with a fork and knife.