blackberry wine

[shoytwilliams]

my 2010 blackberry wine sat several months in a carboy staying clear. sometime after bottling, stain gathered on the side and sediment on the bottom. This has also happened in previous years. is there a way to prevent it?

 

[jamesngalveston]

did you stabilize it before bottling, are add anything.

 

[shoytwilliams]

Yes. I stabliized with 1 tsp. ascorbic acid/5 gal.

 

[jamesngalveston]

Potassium sorbate, is what is used now..I am not sure about the asobic acid..maybe some on this forum will join in....

If its just a little sediment, i would learn how to decant and pour without disturbing the sediment.

 

[saramc]

Ascorbic acid can provide antioxidant benefits. It is also known as a foem of Vitamin C.

The stain that you experience is a common fallout given time in a bottle. Completely normal for blackberries and other fruits. Red grape wines do this too.

 

[Turock]

Best way to prevent this sediment in the bottle is to allow it to stay in the carboy for 9 months to one year before bottling. Fruit wines--grape too--can continue to drop sediment, proteins, etc. for some time.