I made a Australian Chardonnay wine kit and I believe something is wrong with the wine about 7 months after start. I make many wine kits, have a cellar of 400+ home-made bottles, and sanitize accordingly. This is what I did:
Started fermenting wine: 4/9/12
After following the instructions I added 1/4 teaspoon of metabisulfite and racked: 5/28/12
Added 1/4 teaspoon of metabisulfite again and bottled: 7/15/12
Noticed sediment/particles in wine: 11/10/12
I have had one other kit that messed up, which was my first kit were I did not add metabisulfite and it went bad about 6+ months. This is 15+ kits later, what could be wrong with this kit?
About 20 bottles have this sediment and 10 do not. I consumed 1 bottle last week and another non-sediment one now. The wine tastes warm and somewhat fizzy, I can taste the oak and Chardonnay, could the Potassium Sorbate been bad and fermentation continued despite the metabisulfite?
What could be the problem?
What should I do with my 20 bottles with sediment? What should I do with the 10 bottles with no sediment?
Thanks,
Tim
Started fermenting wine: 4/9/12
After following the instructions I added 1/4 teaspoon of metabisulfite and racked: 5/28/12
Added 1/4 teaspoon of metabisulfite again and bottled: 7/15/12
Noticed sediment/particles in wine: 11/10/12
I have had one other kit that messed up, which was my first kit were I did not add metabisulfite and it went bad about 6+ months. This is 15+ kits later, what could be wrong with this kit?
About 20 bottles have this sediment and 10 do not. I consumed 1 bottle last week and another non-sediment one now. The wine tastes warm and somewhat fizzy, I can taste the oak and Chardonnay, could the Potassium Sorbate been bad and fermentation continued despite the metabisulfite?
What could be the problem?
What should I do with my 20 bottles with sediment? What should I do with the 10 bottles with no sediment?
Thanks,
Tim