Mosti Mondiale sediment in bottle?

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Ok, I bottled my first kit about a month ago, racked a few times and used all the tools to botle it, looked great while bottling. I looked at a bottle last night just out of a wim and noticed a dark sediment area on the side of the bottle, figured that must have been my last bottle, but noticed it in many others as well, at least the ones I could see through? Is this natural, did I screw it up? does it dissapear, we are not planning on trying one for 2 more months? is there something I can do when drinking my wine to keep sediment out of my glass?
Please help.
Thanks
 
yes...despite what is often said....more time is always better to have all that sediment drop out...you cant rush things and not have some sediment....it is true that all the clarifying agents do work......but like old song....time in a bottle.....is what is always best

you could filter the wine out of the bottle and before your glass w some cheese cloth...others may have better ideas.....

you also have to be super gentle when filling your wine from carboy into bottles...it does not take much to mess up the sediment
 
Just handle the bottles carefully and move slowly when you pick them up to open them; you won't disturb the sediment (or dregs) too much. Pour it slowly and from the same side (or decant it), and you should be ok. If you know you are going to open a particular bottle the next day, set it up on its end so the sediment settles to the bottom (if you have them stored on their sides). It's a little bit of a pain, but don' t get too worked up about it.
 
Don't worry about the little sediment. Just pour carefully to avoid most of it. It isn't bad or anything and can actually contribute to the taste in the long run. Since this was your first and you wanted a quick supply you may have bottled on the early side. I would begin another one sooner than two months. That way you can let it age a bit more before bottling and your next wine will be sediment free.


Best of wishes for this great hobby.
 
Knapp, I now bulk age my wines instead of bottling on schedule as the directions say. I have had some reds with sediment in them. BUT, I found a wine strainer from Target that does the trick. Hold the strainer over the wine glass and pour. It really helps.
 
My first wine was a bergamais. It has sediment. Then I made a blueberry shiraz. Crystal clear. MAde a malbec and I got bottle sediment even after giving my malbec a few extra weeks in the carboy and an extra racking and filtering!
Not as much as the bergamais but certainly enough to see on the bottles.
It just happens. My red zin and barolo are going to get a few extra rackings and a few extra months in the carboy instead of weeks.
If you have the carboy space, let it clear longer in there for now on.
 
xanxer82 said:
My first wine was a bergamais. It has sediment. Then I made a blueberry shiraz. Crystal clear. MAde a malbec and I got bottle sediment even after giving my malbec a few extra weeks in the carboy and an extra racking and filtering!
Not as much as the bergamais but certainly enough to see on the bottles.
It just happens. My red zin and barolo are going to get a few extra rackings and a few extra months in the carboy instead of weeks.
If you have the carboy space, let it clear longer in there for now on.

No need for the extra rackings - you just lose wine. Just make the wine as normal, but let it bulk age and rack 1 last time before bottling.
 
Same as above hence why we try to push bulk aging on everyone because even when using a fining agent there will still be some fine sediment that will fall out of suspension.
 
ive heard some sediment in a good wine is accepted. is this true? also, my first ever wine had some sediment and the people i told this to believed me like i was some expert!
 

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