Patience got the best of me. I bottled my Chilean sauvignon blanc back in November. It was 6 months old with a solid 4 months in the carboy just aging. Now I'm kicking myself because it's still throwing off some sediment in the bottle.
Here's the struggle and where I hope someone with more experience might weigh in. I've already bottled, shrink capped, and labeled these bad boys. Should I throw all that out and open them to let it sit a little longer? To complicate things, I have no free carboys to hold the wine if I did this. At best, I could empty them into a bucket and stick it outside to help settle things out faster. Maybe add a little extra k-meta if I do this to make sure nothing creeps in there. After a day or two I could then bottle them again and just live with the results.
Any thoughts?
Here's the struggle and where I hope someone with more experience might weigh in. I've already bottled, shrink capped, and labeled these bad boys. Should I throw all that out and open them to let it sit a little longer? To complicate things, I have no free carboys to hold the wine if I did this. At best, I could empty them into a bucket and stick it outside to help settle things out faster. Maybe add a little extra k-meta if I do this to make sure nothing creeps in there. After a day or two I could then bottle them again and just live with the results.
Any thoughts?