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A couple more factors that are good to mention. -sugar level -stabilization method -alcohol level

One reason you can't age most grocery store wines is because they have been through the "micro-ox" process. This is artificial aging, meaning it is at its best when it hits the shelf. What makes a wine good for aging is tougher. Here is a very short list of factors. There are many more...

I found one buried in dirt and full of muck. It has made many good beers and wines.

What yeast did you use?

Lees help to prevent oxidation. Some whites are left on lees for up to 8-12 months.

It looks like cheese. I would taste it. It can't hurt you.

Do you have a piece of tubing? Just mouth siphon it. If you are using so2, it will be fine. We use this method at the winery for smaller projects. It won't hurt anything.

I would put it in the basement.

I would rather have the sediment compact into one area.

Did you use gelatin?

I would put it all together and gradually increase the sugar until you are where you want to be. The amount of volume you are adding with the sugar is minimal. Volume is relative anyway. You don't know how much you are going to leave behind during racking. Do you know what the gravity of the...

Any good winemaker will tell you that 70% of making good wine is in the vineyard. This includes harvesting. Harvest is probably one of the most important parts actually. Some people harvest based on PH and sugar levels, others do more. Yes, bad cellar practices can ruin a good vintage of...

I doubt that you have tasted our wines if this is your attitude toward TX wine. Wine spectator. Woop dee friggin doo. I am not going to have this argument with you if this is what you are basing your distinction of "world class" on. I had a whole rebuttal typed out, but for the sake of...

During fermentation, the whole batch will be churning on it's own, relax and don't worry.

When was the last time you had Texas wine? When was the last time you had wine from Inwood Estates Vineyards? Thought so. Don't speak of what you don't know. I never said that the OP had to buy a vineyard to make good wine. I suggested that if you truly want to go "all out" you would need...

A quote I have heard from two of the oldest names in wine. "If making great wine is the alphabet, Steps A through R are done in the vineyard."

Awesome! Glad to hear it. Maybe you should clear the line into a bottle if it has sat for a while. You can use the bottle for cooking.

Acetobacter only needs a small amount of oxygen to do it's work. Chances are, some oxygen was held in suspension when the wine was racked, or some was left in the headspace of the keg.

Agreed. Did you read what I was replying to?

No, there are common bacteria that can turn wine to vinegar. I have left wine in a 5 gallon bucket and the lid popped up a bit, one month later, vinegar. (not just sour or oxidized)