Mosti Mondiale Meglioli Amarone Sediment Question

[Jwatson]

I racked my Meglioli amarone after 6 months in the carboy. It has a very nice taste, and I added 3 oz. heavy toast hungarian oak. Will bulk age a few more months. The sediment left over had some fine grit, almost like clear sand. Is that 'sandy' sediment wine diamonds? The only thing added was k-meta...no finings, etc.

 

[Rocky]

I am guessing that it is wine diamonds. What is the ambient temperature in the area where the carboy was stored?

 

[robie]

Yep, likely wine diamonds. It's good they have fallen out, so they won't fall out as much in the bottle. That's why many of us cold stabilize our high end kit wines.

 

[Jwatson]

The temperature was 78 degrees. It sure baffled me, I never had grainy sediment before.

 

[robie]

That kit must be loaded with acid for it to fall out at that temperature.

Trust me on that kit, if you are patient, you will be a happy camper one day, just not one day soon.

 

[Jwatson]

I think I will cold stabilize before bottling.

 

[robie]

I think I will cold stabilize before bottling.

I think that is a good idea. It can't hurt.