Wine clearing prob

[bryanc]

So... we have had a 5 gallon beaverdale sauv blanc on the go for a while now, and bottled it earlier this evening.

We had already added the finings, left a week and tonight when we racked into another container (water bottle thing you get in offices) it looked as clear as a whistle...

It did however need a little more degassing, so some vigorous shaking later, we bottled.

Im finally getting round to having a glass just now but I notice after a few hours in the fridge the last bottle we bottled (that we didnt cork, because it was only half full) is looking a quite "bitty"

So the question is, would that be a lesson learned ? If more degassing is needed, then it needs more time to clear ? And now we need to unbottle, let clear and rebottle ?

Or maybe just a little bit of the sediment from the bottom of the fermenter ?

But its ok to drink right ?

The other bottles look clear, but then again they are sat on the kitchen worktop still and havnt been in the fridge, they were heading for the wine tomorrow.

[rjb222]

So the question is, would that be a lesson learned ? If more degassing is needed, then it needs more time to clear ? And now we need to unbottle, let clear and rebottle ?
First wait and see if any sediment forms on the bottom.Then decide if there is a little bit and these are for at home then decant before serving leaving the sediment behind in the bottle.

Or maybe just a little bit of the sediment from the bottom of the fermenter ? This is a possibility when getting close to the end.

But its ok to drink right ?

this should be just fine to drink just give it time to drop out the bitty parts and pour gently into another container leaving the sediment behind

The other bottles look clear, but then again they are sat on the kitchen worktop still and havnt been in the fridge, they were heading for the wine tomorrow.

You will be ok if you shook this while still on the lees then you possibly will get some coating the bottoms it will not hurt you if you are showing these or giving them away you may wish to wait until all settles then decant and re bottle .

[NorthernWiner]

Bryan,

Cloudiness in the fridge is usually caused by a wine not being properly cold stabilised. This happens because tartaric acid becomes unstable at cold temperatures and sometimes begins to precipitate out of solution in the form of cloudiness or crystals (sometimes referred to as "wine diamonds"). The crystals are completely harmless, just unsightly.

The cure for this is to store your wine cold for a couple of weeks after fermentation and prior to bottling. For more information on how to accomplish this, take a look at this link (scroll about 2/3 down the page to the section titled "cold stabilization":

http://www.geocities.com/lumeisenman/chapt15.html

[rjb222]

I think you are right Steve I just focused on the shaking to degas thinking there might have been still lees on the bottom

[spritzer]

So... we have had a 5 gallon beaverdale sauv blanc on the go for a while now, and bottled it earlier this evening.

We had already added the finings, left a week and tonight when we racked into another container (water bottle thing you get in offices) it looked as clear as a whistle...

It did however need a little more degassing, so some vigorous shaking later, we bottled.

Im finally getting round to having a glass just now but I notice after a few hours in the fridge the last bottle we bottled (that we didnt cork, because it was only half full) is looking a quite "bitty"

So the question is, would that be a lesson learned ? If more degassing is needed, then it needs more time to clear ? And now we need to unbottle, let clear and rebottle ?

Or maybe just a little bit of the sediment from the bottom of the fermenter ?

But its ok to drink right ?

The other bottles look clear, but then again they are sat on the kitchen worktop still and havnt been in the fridge, they were heading for the wine tomorrow.

Hmmmm.....Should the wine not be fully degassed before adding the finings ??
Surely particles can stay suspended in the CO2 if not fully degassed, regardless ??
(wheres the wine boffins to confirm/deny this ??)

I dont think it will do you any harm to drink it in its present condition.
But its not good for the wine making ego to drink with bits in

Carole

[Hippie]

Do kit wines require cold stabilization ? Beaverdale is a kit, right ?

[NorthernWiner]

Depends on the kit. I know that Winexpert kits are supposedly balanced to contain more malic and less tartaric in the finished wine, but I've had a WE Pinot Grigio throw a chill haze before. RJ Spagnols includes a packet of metatartaric acid in some of their kits, which helps prevent tartrate formation - for a year or two anyway. Cellar Craft kits almost always drop tartrate unless cold stabilized.

Beaverdale, I have no idea.

[rjb222]

RJS kits in the higher end do contain metatartaric acid this will only keeo Bitrate from forming for about one year depending on the wine some times shorter.

[lockwood1956]

We had already added the finings, left a week and tonight when we racked into another container (water bottle thing you get in offices) it looked as clear as a whistle...

It did however need a little more degassing, so some vigorous shaking later, we bottled.

After degassing always let it stand a while before bottling, as after degassing particles can come out of suspension

Im finally getting round to having a glass just now but I notice after a few hours in the fridge the last bottle we bottled (that we didnt cork, because it was only half full) is looking a quite "bitty"

It "could" be a chill haze as Steve said

So the question is, would that be a lesson learned ? If more degassing is needed, then it needs more time to clear ? And now we need to unbottle, let clear and rebottle ?

Lesson learned?

Yes

but I would leave it as is for the time being and see what happens

Or maybe just a little bit of the sediment from the bottom of the fermenter ?

You should if possible rack to another container before bottling, if you bottle from a container with sediment in it, you will always have the potential for some of it to get into the bottle

But its ok to drink right ?

Oh yes
regards
Bob

[lockwood1956]

Do kit wines require cold stabilization ? Beaverdale is a kit, right ?

yes its a kit

regards
Bob

[bryanc]

Thanks for the replies guys, always learning