critterhunter
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- Oct 29, 2010
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We are about 5 weeks into making our first batch of wine which is pear. We have done 3 rackings so far if you count moving it from the primary to the secondary the first time.
Since this is our first time making wine we botched removing the sediment the 2nd and 3rd racking, as we poured that through a mesh bag and squeezed it until we found out that most of the sediment passes back in. The third racking we just poured it through a mesh bag and didn't squeeze it and that removed about 3/4ths of it, but now we hear we should just rack the sediment into a smaller bottle to seperate juice that way down the road.
OK, so what I'm saying is this- It's about 8 days after this last racking and we have about 1 to 1 & 1/2" of sediment at the bottom already. The wine has been clearing nice, having a mostly see through orange/bronze colors. I had heard pear wine doesn't clear easily so I was happy to see this without adding anything.
My main concern is the sediment. Since we kind of botched that up until now and still have a good portion of it at the bottom of the bottle that is probably mostly from the initial primary, I'm concerned that we need to remove it as soon as possible. I thought we heard still having a good amount of sediment from the primary (having poured/squeezed it through a bag) that this will start to negatively effect the taste of the wine unless we do a proper racking to get rid of most of it?
So should we do another racking less than 2 weeks out here, or how long should we wait before racking it again? Like I said, the wine already seems fairly darn clear. I'm not concerned about clearity, I just don't want the wrong type of sediment starting to screw up the wine.
Also, since the wine is already pretty clear, is there a set time we have to wait before bottling? I was thinking of racking it just one more time, then bottling another 2 or 3 weeks later. I mean, if there is still some sediment at the bottom when bottling does that even matter so long as the wine is pretty clear?
Since this is our first time making wine we botched removing the sediment the 2nd and 3rd racking, as we poured that through a mesh bag and squeezed it until we found out that most of the sediment passes back in. The third racking we just poured it through a mesh bag and didn't squeeze it and that removed about 3/4ths of it, but now we hear we should just rack the sediment into a smaller bottle to seperate juice that way down the road.
OK, so what I'm saying is this- It's about 8 days after this last racking and we have about 1 to 1 & 1/2" of sediment at the bottom already. The wine has been clearing nice, having a mostly see through orange/bronze colors. I had heard pear wine doesn't clear easily so I was happy to see this without adding anything.
My main concern is the sediment. Since we kind of botched that up until now and still have a good portion of it at the bottom of the bottle that is probably mostly from the initial primary, I'm concerned that we need to remove it as soon as possible. I thought we heard still having a good amount of sediment from the primary (having poured/squeezed it through a bag) that this will start to negatively effect the taste of the wine unless we do a proper racking to get rid of most of it?
So should we do another racking less than 2 weeks out here, or how long should we wait before racking it again? Like I said, the wine already seems fairly darn clear. I'm not concerned about clearity, I just don't want the wrong type of sediment starting to screw up the wine.
Also, since the wine is already pretty clear, is there a set time we have to wait before bottling? I was thinking of racking it just one more time, then bottling another 2 or 3 weeks later. I mean, if there is still some sediment at the bottom when bottling does that even matter so long as the wine is pretty clear?