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I would agree, if you are bulk aging reds, don't fine or filter. Not needed and more authentic leaving it out.

How big is the barrel and what type of oak? Once you start a barrel you sort of want to keep it full with wine so you may want to start some other reds that can take oak now so you'll have then in deck. If it's a smaller barrel... Like for a 6gal kit, it will oak the first wines very...

3 weeks primary will def not do it. You can go 2x that without issues even...

You can do it while it is cold. The gelatin never gets to jello mode if you do it right... Let it bloom in room temp water first for awhile, 20min, then do the microwave trick, do not overshoot your temps... 170* is too far so microwave in short doses, stirring inbetween. Bleed your keg, un...

When I use caps, which is not often, I don't sanitize them... The pros don't either. As long as your keeping you supply of caps protected in the first place (not strewn across the bottom of a dirty tote or something) y should have no issues. If you are using the o2 type caps - the you don't...

What are you fermenting in? Did you use soap at one time in addition to bleach? If you are using buckets for fermenting, just get a new, clean bucket so you have a fresh start. Better bottles and/or glass carboys should not retain odors or tastes if cleaned properly.

Fruits wines are often cloudy due to a pectin haze... Research that, I wouldn't willy nilly go adding a bunch of different things... How old is the wine? How long has it been sitting? Did you use an enzyme when fermenting to process the pectins?

It's a contact sanitizer. You don't need to fill the bucket and the carboy and all that. I usually make just a 1Qt spray bottle full. Pour a little in the carboy and swirl it around spray it through tubing and onto other implements and I've done this for hundreds of batches. There is no need...

My guess is not waiting long enough for the process to complete....

I think VT-NAV is on the right track. How long are you waiting from brew day to drinking?

I dont think it's the tubing, tubing will cloud from the oxyclean over time.

How are you cooling the wort before fermentation? What is your process for bottling and sanitizing associated with it?

Looks like this thing has been moved up to a pending kickstarter project. http://www.brewjacket.com/in-depth/

I'd rather defend and support the right for the guy to do what he wants in the way he wants than be the one to tell him how he should do it. He's working things out in real time, he's solving the problems as they happen because he chooses to, to make it more enjoyable to him, or because he does...

Volunteering the afternoon session.

Love this thread. The naysayers can impart helpful info, but most don't fully realize the political situation in the small towns of Maine, Vermont, etc. building codes, variances, zoning and things lack that which are seemingly insurmountable obstacles in communist communities in Ma, Ct or Pa...

Typically when you say you don't advertise, you mean you don't buy media. Of course there are a number of other marketing vehicles from PR to thought leadership, to grassroots, to promotion, to sponsorships, to social marketing, to retail marketing... There are not typically considered...

Have not heard thestarsan slime issue, I think you'll be fine. Starsan foam is fine. The little bit of splashing is ok, in the future it's a good idea to purge the keg with co2 before filling but even I don't always remember to do this. Sediment, including yeast will come out the first pint or...

Campden is potassium metabisulfite, I think the previous poster was hinting at adding Sorbate which is a yeast inhibitor, used a lot in home winemaking when back sweetening white wines.

In