O.K. I have made an impatient mistake. I have 5 bottles (1 gal ) with considerable sediment after bottling 3 weeks ago. This wine has a great taste , but is not as clear as I thought. Should I uncork and reintroduce into gal jug for additional clearing? Will this put the wine at risk? I have some bentonite but have never used it. Any suggestions?------Kief from Mo
Sediment in my Peach/Banana
- Thread starter Kief
- Start date
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OK, someone else may have a better idea, but I'll try to help if I can.
I would rack the 5 bottles(lees and all)back into the carboy.
Then,boil 1/2 cup of water and remove from heat.Sprinkle 1 tablespoon of bentonite over the water.let stand 2-3 minutes and start stirring to dissolve(or throw it in the blender to make blending easier).Stir this bentonite slurry in the carboy very well.Allow this to settle about 10 days and then rack.Allow to set until no more lees are beingdropped and then bottle.
Because of all this movement and air exposure,I think it would be appropriate to add 1 crushed campden tablet whentransferring the 5bottles into the carboy.
Someone else may have a better suggestion, but I think that is what I would do.
Hope this helps!
Edited by: ms.spain
I would rack the 5 bottles(lees and all)back into the carboy.
Then,boil 1/2 cup of water and remove from heat.Sprinkle 1 tablespoon of bentonite over the water.let stand 2-3 minutes and start stirring to dissolve(or throw it in the blender to make blending easier).Stir this bentonite slurry in the carboy very well.Allow this to settle about 10 days and then rack.Allow to set until no more lees are beingdropped and then bottle.
Because of all this movement and air exposure,I think it would be appropriate to add 1 crushed campden tablet whentransferring the 5bottles into the carboy.
Someone else may have a better suggestion, but I think that is what I would do.
Hope this helps!
