Sweetening with concentrates/ sediment in bottle

[season79]

Hi! I have started back sweetening with concentrates. My last batch was a blackberry concord mix so I back sweetened with welches concord concentrate, added K Meta and sorbate then bottled. I started getting a lot of sediment in my bottles. Here are my questions: could the concentrate have caused this? It had been completely clear in the carboy for several months before I sweetened it. My second question: Since there was so much sediment I poured all the bottles back into the carboy to clear the wine again and I added more K Meta. Do I need to add more when I bottle again? Thanks !

 

[MilesDavis]

Yeah, you will want to let it sit in a carboy for a awhile, for one to settle out any sediment, and for another to ensure that you don't have renewed fermentation.

 

[jamesngalveston]

you can add kmeta again when you get ready to bottle, no need for anymore sorbate....
you need to rack and if you see no sediment in a week are two, i would bottle...even a light sediment dusting. is not good..you have to make sure all is dropped..

 

[vernsgal]

Question 1 -yes the sediment probably came out of your concentrate
2- It would depend on how long it took for your wine to clear before just adding more k-meta. If you added before bottling and then again when you poured it back to carboy you probably have enough depending on this time frame. If you're able to get a test kit for "free S02 " it would help determine if you need to add more or not.I've just learned to watch my wines with this test and it certainly eliminates over/under dosing.