I bulk aged my wine for 6 months. I then cold stabilized at a 36-38 degree average for 30 days. The only thing in bottom of carboy today when I racked it was hard crusty sediment. I could note no wine diamonds (unless they compacted and look like red crust). I find it peculiar since most everyone says I will get them in this wine. I had the same issue with RJS EP Sauv. Blanc and cannot understand it. Did you have them in your wine?