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The really coolest thing about Bentonite is what it really is and what else it is widely used for :sh ..

Fermenting for 2 Months???:sh. 2nd racking??? Stabilize, wait a couple of days, add oak, oh wait ,,,, don't know how much??? How much wine we talkin'? Nix the plastic bag. Just put the chips in there and wait a month then rack over to carboy with airlock. Chips will remain in your other...

You're NOT going to get the YES or NO answer you seek in writing. You're experimenting so as Mismost suggested, move those vessels somewhere safer just in case the worst should occur. Then you'll have your answers:a

The reason to store on it's side is to keep the cork moistened. Too dry conditions can encourage evaporation thru the cork. Advantage Numa-Cork!! (or is it NOVA-Cork?):?

Ask yourself this ,,, What part of waking up to a new day do you hate the most?? Treat ANY endeavor as an adventure to be enjoyed!! You'll thank yourself when it's done:h

And you thought those gigantic casks and cockeyed bottles dusty and cobwebbed in the dark/dank dungeon-like caves were unattended for years!!! Well a little known factoid is that the rookie Monks of those days had to work their way up too!! We're not quite to the "ferment-and-forget level...

Not seeing a stopper or airlock so can we presume you've removed whatever it is?? I'd have to go along with the grape skin too. Does not look to be threatening (no legs or bug eyes!!) LOL

Most every licensed driver regularly exceeds the posted speed limits in every state. But until there are no posted speed limits or laws of enforcement, you'll still be eligible to contribute to your state's coffers!!! It's a system that is purposeful and has worked well all the way from the...

Concur w/heatherd... Go ahead and rack now. Will be able to see if there's any sediment. 2 weeks will pass faster than you can get your bottles ready!!

http://www.hambletonbard.com/how-to-make-wine-beer-moonshine-alcohol/wine-alcohol-meter-homebrew-vinometer.html. A handy little device for situations just like yours!!

Yes on the Sorbate. Putting anything that has any kind of sugar in the wine without having stabilized it is inviting unwanted fermentation. I use these " additions" primarily for flavor or mouthfeel enhancement. A month in there is sufficient time to extract what I want. Aging for a year...

BUT WAIT!! Is that a little mouse with a squirt gun standing in the shadows laughing his tail off???? :)

And WHERE was that T-shirt last??? :ft

I use juice buckets (Chilean, California, Italian) almost exclusively. Once inoculated with yeast of choice, I stir and check Sg. and temp daily till completely dry,,, usually .990-.992. this ALL in the juice bucket and typically 5-7 days. Rack to carboy under airlock, stabilize if necessary...

I've used dried cherries, raisins, black currant, plums etal. (not at the same time) in various wines which naturally exhibit those notes. I put them in after stabilization in the secondary much the same as you would do with oak. Typically let them go for a month or so. Have had enhanced...

Bottled/spring/xtra filtered is the ticket to great tasting ,,, anything!!!! In whiskey, Bourbon, or straight up. I've tried it and I like it!!

Regardless of Brix/SG, the reason juices are refrigerated is to forestall any attempts at fermentation by stray/wild/natural yeasts. Some have adapted and can start at seemingly low temps, so when you start to warm, they can be going strong! I've gotten non pre-inoculated juice buckets showing...

No matter what you use, there's a learning process involved. If you want a no-fuss/no-muss kitchen, look for a replicator:) Most will have to agree with Julie ,,,, S/S and cast iron are hard to beat once you learn how to use them.

Does the "temp-on-the-dial" reflect tank/wine temp or room air temp?? With the weird weather across the nation as of late, warm/humid air pops up every now and again. As the temp of the wine in the tank will not change as quickly as the temp of surrounding air, even a slight increase of...

IMHO,, the most common misconception about bubbles seemingly coming out of the wine after 30 minutes of using a whip is actually a result of infusing O2 through the whirlpool caused by spinning the whip at high speed!!! How long would it take to expel the CO2 from a 2 liter carbonated soft...