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Would bacteria settle at the bottom like that as well? I’m wondering if I lost my k-meta protection after degassing and this is MLF?

Yes 0.990, editing original post

Aside from the carbonation bite it didn’t seem off from smelling it and the tiny sip I had. I’m on a drug I can’t drink with for another 7 days so I didn’t explore much. I’ll pull a sample once I’m allowed to and look closer for flaws.

I have a viognier that has started fermenting again and carbonating in the bottle. There is a layer of yeast or similar settling on the bottom. If it is bacteria causing this would they settle on the bottom like this or does this indicate that it is yeast? See the picture attached. The batch...

What questions should I ask? I’m not familiar enough to understand how their adjustments affect doing MLF.

I am going to be doing three wine buckets in the fall. I have been brewing for a while so I'm comfortable with fermentation but new to wines. I'm hoping I can get some suggestions on the three buckets that I am getting. I am getting a Californian Chardonnay, Italian Amarone and an Italian...

I measured that with a refractometer and measured 6.5 directly. I should have corrected it for alcohol before posting. I can see that it was misleading the way I stated it.

Thanks for the suggestions. I’ll just follow the 1/4 tsp every 3 months rule. I will throw in another 1/4 tsp during bottling in October. I didn’t measure sugar again on 5/29 as my fg was 0.991 on 5/17 based on the Brix to fg calculator on brewers friend so I assumed it was done fermenting.

I am working on my first wine bucket, a Chilean Carmenere. I got the bucket on 4/26/18 and they said it was pre-adjusted so I only added bentonite and yeast nutrient, it already had yeast in it. I measured gravity at 21 brix. On 5/17/18 gravity was 6.5 brix and I racked to a secondary and...

Thanks for everyone’s suggestions. I am transferring to secondary shortly and will be using medium toast American oak spirals in secondary. It seems that the general consensus is to throw them in without sanitizing. Below are the spirals I am using, would you suggest one or two spirals...

I preordered some Chilean Carmenere wine juice which should be in soon. This is my first time doing wine without a kit and I've only done one kit, so my second wine. Can anyone make any suggestions on what I should add? Is oak suggested for this style? Should I do the same additives below? My...