I am in the clearing process of an Island Mist Wine. Noticed that there is sediment on the side of the carboy.
Previous wines did not have this. I don't think this is a big deal. should I just leave it there and try to siphon around it when bottling OR gently stir it off the sides?
In 2nd week of clearing. Normally I would just stir it up again and I know waiting is better but this cheap batch is to just pass the time and drink while waiting for the other wines to age.
Thanks
Previous wines did not have this. I don't think this is a big deal. should I just leave it there and try to siphon around it when bottling OR gently stir it off the sides?
In 2nd week of clearing. Normally I would just stir it up again and I know waiting is better but this cheap batch is to just pass the time and drink while waiting for the other wines to age.
Thanks