Most of us understand that temptation. I bottled my first wine at 4 months,. It was a blueberry from my homegrown blueberries. I was so proud of it. When I shared it with friends about a month later - it was good, not great but good. About 5 months later I opened another bottle and WOW! It was so much better. I was starting to learn about the payoff of being patient.
Now you can age it in the bottle, however; once bottled the temptation to share it drink it etc is strong, I mean it's just one bottle anyway. Right?
IF you really want to you can bottle it once it's crystal clear and that won't neccessarily be bad. Sadly though, there are those who later find more sediment dropping out or the wine may cloud up for seemingly no reason. That doesn't mean your wine went bad, it just loses some eye appeal. If you have another kit or you are ready to make another batch now, well, go ahead and bottle this one at 6-10 weeks, if it's clear. Count it as a learning process. Just keep in mind that red wines normally take longer to age/mature and that's when a wine goes from good to GREAT. Normally a red wine less than 6 months old is going to be drinkable, but probably not all that much to talk about.
Hi all. This is an Australian Cabernet Sauvignon Wine Kit - RJS En Primeur Winery Series and my second attempt at wine making. This kit included wine skins that I squeezed the juice out of. My question is in regards to the sediment in the bottom. Should it be there or do I need to rack it again now? I remember reading here that lees can cause off tastes and the wine is supposed to sit there for 6 weeks then racked and bottled. Obviously, I've already been through primary and secondary, then racked into this carboy while adding potassium Metabisulphite & Potassium Sorbate then Kieselsol & Chitosan. The SG was below 1.000. Thanks for any help you can give. I've already learned a lot from this site.
