I am currently making two WinExpert white kits, a triple batch of Selection California Sauvignon Blanc and a single batch of New Zealand Eclipse Sauvignon Blanc. The instructions call for stirring up the sediment at the end of the secondary phase of fermentation and before adding the K-meta, Sorbate and clarifiers. This seems counter-intuitive to me. I made two of the WE Selection (Pinot Grigio and Traminer-Riesling) kits a while back and followed this instruction but I am wondering if I should on these two wines. The PG and T-R come out fine but took a long time and a couple of rackings to clear.
1. Does anyone know why WE requires this? I don't recall seeing this on any other manufacturer's instructions.
2. Has anyone tried this without stirring up the sediment at the end of secondary?
I would add that there is a lot of very fine sediment at the bottom of the carboys, perhaps one-half to one inch. It seems to me if the SG is in the low 0.990's, stirring the yeast back into suspension does nothing and it definitely extends the clearing period.
Any thoughts? Thank you.
1. Does anyone know why WE requires this? I don't recall seeing this on any other manufacturer's instructions.
2. Has anyone tried this without stirring up the sediment at the end of secondary?
I would add that there is a lot of very fine sediment at the bottom of the carboys, perhaps one-half to one inch. It seems to me if the SG is in the low 0.990's, stirring the yeast back into suspension does nothing and it definitely extends the clearing period.
Any thoughts? Thank you.