- Jun 9, 2016
- Reaction score
I usually go by time and the amount of lee's in the bottom of the carboy, but how do you really tell when a red wine has cleared enough to bottle. I've taken small samples (right after first racking) and they look the same as a sample when the wine is SUPPOSED to be ready to bottle. I can't really tell if a wine that dark has truly cleared. Is there a trick to it?