Woodbee
Senior Member
- Joined
- Feb 2, 2009
- Messages
- 274
- Reaction score
- 1
Howdy All.
I bottled my first batch of Maderia this weekend. I didn't think that I could be any more pleased. Until this AM when I went to put the bottles on a shelf and was horrified to see a black sediment on the bottom of each of the bottles. Where could this have come from? I started with a batch of Mulled Apple wine that had finished beautifully clear. It had been racked four times and showed no signs of sediment. And of course the brandy I used was also clear. It spent three months in the oven at 130 degrees. Since everything was clear to start with, I decided not to mess with siphons and filling canes. I just poured the wine from the glass jugs that I used in the Estufa into a plastic pitcher and they used a funnel to fill all of my bottles. Wrong wrong wrong.
One problem is that a few bottles have already went out the door to some friends. I went ahead and uncorked them all, poured them into a carboy and will allow it to settle and then bottle it properly.
All that said, I have just put 5 gals. or Bartlett pear wine into the oven. You can be sure that come Aug. I will look real hard at the sediment thing. Thinking back,I also remember that there was a pretty dark smokey film on the insides of the jugs I used in the oven, below the fluid line not above. At 130 degrees nothing was burning so where do you all think this stuff came from?
Brad
I bottled my first batch of Maderia this weekend. I didn't think that I could be any more pleased. Until this AM when I went to put the bottles on a shelf and was horrified to see a black sediment on the bottom of each of the bottles. Where could this have come from? I started with a batch of Mulled Apple wine that had finished beautifully clear. It had been racked four times and showed no signs of sediment. And of course the brandy I used was also clear. It spent three months in the oven at 130 degrees. Since everything was clear to start with, I decided not to mess with siphons and filling canes. I just poured the wine from the glass jugs that I used in the Estufa into a plastic pitcher and they used a funnel to fill all of my bottles. Wrong wrong wrong.
One problem is that a few bottles have already went out the door to some friends. I went ahead and uncorked them all, poured them into a carboy and will allow it to settle and then bottle it properly.
All that said, I have just put 5 gals. or Bartlett pear wine into the oven. You can be sure that come Aug. I will look real hard at the sediment thing. Thinking back,I also remember that there was a pretty dark smokey film on the insides of the jugs I used in the oven, below the fluid line not above. At 130 degrees nothing was burning so where do you all think this stuff came from?
Brad