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That looks normal. Its all the fine sediment falling out. Follow your directions and rack, filter, and bottle in 2 to 3 weeks.

I would guess that is a law they passed to help support the local economy. Which is not really too bad a thing.

I used Sparkleoid with success after stabilzing and degassing..

Yes you can, Just degass and stablize first before adding the juice. Then I would let it sit a couple of weeks to a month before bottling to insure fermentation does not retart.

Good looking bottles..

Yes, it begins enjoy the addiction.

I have always heard table sugar for wine and corn sugar for beer, although I used table sugar for my last batch of beer with no problems.

Just bottled 6 gallons of Chiantai, and have 3 gallons of Apple waiting to be bottled.

I have not really fooled around with fresh pomegranate, but it seems that it would be easier to use the juice. I don't what kind of pulp would be involved. As far as taste I would think juice would have a more concentrated flavor. I am sure someone can clarify for us.

Spam wine? I wonder how that would be. I keep alot of it on hand in our emergency supplies. When food runs low that Spam will be a welcolme treat..

Welcome to the forum! There are a lot of folks with great information to help you out. I am sure you will enjoy the group.. Wvbrewer

Right on. Especially home brew....

Sounds like fun.. I am waiting to put my Chianti into the secondary. I got to count my bottles to. I am going to need 30 of them.

That would be good for a three gallon batch, but I would double that for six gallons.

Natural fermentation, I have had this happen to Apple Cider in the fridge too. It is why we treat things with K meta prior to pitch our strain of yeast to kill those natural beasties..

Cold stabilize and rerack after the crystals have settled out. If that does not work then try and find a wine filter you like. I have not used the Vinbrite model my self, so do not know the ins and outs of them.

I would rerack too, and wait a couple of days to see if it throws more sediment before bottling. I usually do the final rack and then filter with a minijet and have not had any sediment.

What is the most popular fruit wine over there, and how big is home wine making as a hobby? I was just wondering. Dave

Give it a try. You can only be out of a little water...Its up to you, you van always throw it out.

I would give a day or two more to see if you get any activity. There is a lag time between pitching the yeast and active fermentation. This is all depending on several things. First is did you pitched the yeast in at the right temp? and second the room your are fermenting in with in the temp...