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Clearing by the bottle

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kmitch747

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I have roughly 3 bottles of extra wine that I had to take out of my carboy to make room for additives. Two of those bottles were after adding the metabisulphite & sorbate (this was for 2 batches of chocolate raspberry port I did at the same time in a 6 gallon carboy and I needed 8 cups of room for the F-pack) so I'm just going to let those sit and clear on their own, but one is from before the additives, so it's still cloudy.

Has anyone cleared just one bottle before? Should I even bother? It's not a full bottle, maybe a little over half. I know it's better to keep it just in case I need to top something else up, but I'm finding that everytime I end up with such a surplus and don't think I'll ever use any of this wine for topping up purposes. I hate to throw it out, but don't want to let it sit forever with no purpose!
 
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Wade E

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I wouldnt waste any fining agents on it if thats what you mean but it wont hurt to let it sit there for some time, just add a bery little sulfite every few months or drink it.
 

kmitch747

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That's the answer that I was hoping for (that it would be ok to drink :h) I didn't know if that would make me sick. But if you say it's ok I trust you! I am really surprised at how much wine I had to displace. I have two whole bottles of just the Raspberry part of the port, without the chocolate f-pack, and it's pretty good! (took a little sip, hehe) I can't wait to try it when it's done! But I will wait, patiently :b

Thanks Wade!
 

smurfe

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I normally just drink the excess wine without waiting for it to age or clear. If its a wine that needs to be sweetened I just spoon in some table sugar to the glass. Not too sophisticated but it don't waste any wine.
 

kmitch747

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Well I'm doing it the "finevinewines" method of drink one, make one special, hehe. I did the Valpolicella for now, and then started a Shiraz (for now again, haha) and the chocolate raspberry will be my "special." I won't be dipping into that one at all!
 
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