Just when I'm starting to think I understand winemaking, I encounter a new problem.
I just bottled 2 of last year's batches. One was a chardonnay that I had put through an MLF. It had a pH of 3.32 at bottling, and was PERFECTLY clear. In addition to some bentonite fining, I had put it through a cartridge filter, and it really was crystal clear.
The other was a voignier that had a pH of 3.48 and had similarly been fined and filtered, and was also crystal clear.
I bottled them separately, but at the end had a half bottle of each left over. Just to have something to drink, I mixed the leftovers of these two batches, and viloa, in 2 days, that mixture had a precipitate in the bottom. Is it the leftover lysozyme?
Any thoughts? So far, 5 days after bottling, the "pure" bottles remain clear.
(I hope Tom S sees this posting. He seems to be the smartest person that I one day hope to meet) Lee