Cellar Craft Lees on side of Carboy??

[uavwmn]

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Red Mountain Cabernet - with "Crushed grape pack"


The vineyards at Red Mountain have high calcium carbonate in their soil, which imparts a distinctive chalkiness to Cabernets. The chalkiness combines with the powerful dark fruit qualities of the grape to create the big, chewy mouth-feel that is a clear signature of Red Mountain Cabernet.</TD></TR></T></T></TABLE>



I was about ready to bottle this and on the sides of the carboy looks like lees stuck to the sides. Should I add superkleer to this? Or is it ok to bottle?


Ok, will try that. I really didn't notice until today. Been in the carboy about a month.

 

[Tom]

Are you sure its lees and not crystals?

Take a sample out and see how clear the wine is. I asume you added all the fining agents including the clairifier and racked after that? Crystals form on the sides of the carboys when the temp is on the cooler side.

 

[grapeman]

Some of the kits form sediment on the sides of the carboy especially the ribbed ones. Ones you notice it forming on, give the carboy a quick twist or lightly bump it on the bottom(better on carpet or a towel. The sediment then drops to the bottom. If you have sediment showing up anywhere it probably isn't ready to bottle. Try to drop it to the bottom and give it a few days and then you can rack it off those lees, give it a bit longer then bottle.

 

[Wade E]

Do as Appleman says and I find the quick twist safer and works better for me.