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adding yeast to a sorbated wine?

Hello,

I had a look at some wine I bottled a few weeks back and it looks like I was too early. They had more sediment than I was comfortable with and a slight cloudiness to them. I emptied them back into a demijohn with half a crushed camped tablet. There wasn't enough to fill the demijohn, so I added 1.5 pints of water with about 1/2 lb of orange blossom honey and about 1/4 lb sugar, followed by a new yeast starter. I can't remember sorbating the wine, though it's possible that I did. Am I right in thinking that sorbate just prevents yeast from breeding and not from making alcohol? If so, will the yeast survive long enough to work on the sugar and honey I added? I hope so, I tasted the wine before hand and I think the honey will be a perfect addition to it.

Reply to
alien
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demijohn,

If you added sorbate to the wine, then the yeast will not multiply. Has it started fermenting? If not, you may have your answer ;)

Steve

Reply to
Steve

It seems to be fermenting very slowly, there's a small layer of sediment which I stir up daily by gently shaking the demijohn to try and keep things moving. I think this is going to take a long time.

Reply to
alien

Give it time, let the yeast do it's thing.

Steve

Reply to
Steve Thompson

Can I ask what kind of a wine is this, how old the wine was when you bottled it, and how many times you racked it before bottling? Darlene Wisconsin

Reply to
Dar V

Apple & Cranberry,

It was about 3 m> Can I ask what kind of a wine is this, how old the wine was when you bottled

Reply to
alien

secondary.

3 months is pretty short for a fresh fruit wine. It's probably just normal sediment still settling down from suspension. You can even get sediment after filtering if you filter too early. The particles need time to combine to get big enough to fall down, so even if the wine looks clear, it can still throw sediment later in the bottle.

Pp

Reply to
pp

That's what I was thinking, I just needed (well, wanted) the demijohn, I just didn't think it would be this bad. I'm using a larger one for it now, which is why I topped up.

Reply to
alien

I agree with the other poster; that's a bit young to bottle. I don't bottle my fruit wines until they are at least 7 months old; which some may think is still too young to bottle. Depending on the wine & how much sediment falls out, I will rack 2-4 times during that 7 months. Usually the most sediment I have in a bottle is a very light dusting (which is acceptable for me). I guess I would do what the others suggest with this batch, but the next time allow your batch to sit longer and bulk age. You'll be surprised by how much sediment will fall out if you let it sit a few more months. Good-luck. Darlene Wisconsin

Reply to
Dar V

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