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I've noticed this too. I've used Sparkolloid on all my batches except a small handful that I tried SuperKleer on. All the SuperKleer wines came out crystal clear in the bottle after a few months, but about 50% of my Sparkolloid wines have a tiny bit of sediment. This could also be attributed to...

Got this dapper fellow 5 months ago.

I made a plum wine a few months ago, and it FINALLY cleared enough to bottle last week. I usually use Sparkolloid and have everything cleared withing 1-2 weeks, but this one refused. I then tried cold crashing in the fridge for 2 weeks and that didn't do much. I then waited another 2 weeks...

Just started homebrewing recently, but here is what I have so far.

First batch done and bottled, now time to enjoy!!

I recently had 71B-1122 go to about 16.5% ABV before it stopped. That was with nutrient additions for 3 days.

Did a quick reply before, but only significant change was using Red Star Cote des Blancs yeast. However, the "off" flavor was right after I added the sugar. Fast forward 5 days later to tonight, and it has drastically improved already. I'm not noticing any of that flavor anymore!

I made a few slight changes. I scaled it back to a 2 gallon batch and added 3 lbs of fruit for the 2 gallons. I also used a different yeast, Red Star Cote des Blancs. I doubt my palate is more sensitive, but I think a yeast taste is what I was getting. That was 5 days ago when I sweetened it...

First batch every homebrewing back sweetened and getting ready to bottle after 3 weeks! Only question / slight concern is that it had a yeasty taste to it. Is that normal, and is that something to expect from a young wine? Thanks!