halifaxwino
new wine enthusiast
- Joined
- Feb 7, 2009
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just a question about sediment
below are photos of my Riesling which is on the secondary fermentation stage. I was wondering does the sediment on the bottom effect the taste if left there for a long time? im currently on day 5 i have 7 more days for it to sit. is this normal or should it be siphoned again into another carboy. just wondering what others do. my last few batches have not had this much. i understand different wines do different things, i'm just wondering
Thanks
![riesling sed.jpg riesling sed.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/0/52-21ce6e591f393d9e57d3e4544995c06e.jpg)
![riesling sed 2.jpg riesling sed 2.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/0/53-a973fa0df8132b6f1dd69388dc6f7c0b.jpg)
![riesling 3.jpg riesling 3.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/0/54-f574a1b604f5b90f3b86228ad386d930.jpg)
below are photos of my Riesling which is on the secondary fermentation stage. I was wondering does the sediment on the bottom effect the taste if left there for a long time? im currently on day 5 i have 7 more days for it to sit. is this normal or should it be siphoned again into another carboy. just wondering what others do. my last few batches have not had this much. i understand different wines do different things, i'm just wondering
Thanks
![riesling sed.jpg riesling sed.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/0/52-21ce6e591f393d9e57d3e4544995c06e.jpg)
![riesling sed 2.jpg riesling sed 2.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/0/53-a973fa0df8132b6f1dd69388dc6f7c0b.jpg)
![riesling 3.jpg riesling 3.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/0/54-f574a1b604f5b90f3b86228ad386d930.jpg)
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