Cloudy sediment after sweetening

How much time did you wait before stabilizing and sweetening, and then bottling? Per Jack Keller's site, I believe he suggests stabilizing and sweetening, then waiting at least 10 days before filtering and then bottling. I try to wait at least 14 days, or if I can 1 month to let whatever else settle out. As to what to do now, 1/16th isn't that bad - maybe just decant before serving. Darlene

Berry, Most likely you have a mild fermentation going on as .5 micron is NOT sterile filtration. Is the wine slightly sparkling indicating that a mild fermentation occurred in the bottle? It might be a better idea for you to sulphite, sorbate, filter and then bottle next time around. I have got away with using .45 micron "nominal"cartridge filters without sorbating before, but I do believe their filtration is more complete than the homestyle pad filters. Not all filters are created equal I can tell you that from experience. A .45 micron "absolute" filter will cost you around $90. The term absolute is important as it indicates a higher standard of filtration in which absolutely everything larger than .45 microns will be filtered out. (i.e. yeast) A .45 "nominal" filter will still do a great job of brightening up a wine, but will only do an adequate job of removing all of the yeast, but costs $30. Like I said before I have used these before and it worked out ok. I have also use .2 micron nominal filter cartridges with good results. A truly "sterile" filtration would require sterile bottles, an absolute filter of less than .5 microns, and a sterile bottling room. This is challenging for the commercial winery and next to impossible at home. HTH John Dixon

I just assumed you stabilized the wine before sweetening, did you? Cause if you didn't stabilize, John is right, you could have a bunch of bottles that might pop on you. Darlene

I didn't add any Sorbate. I had read that if you sterile filtered, you could get away without it. Also, I bottled immediately. So maybe I made a couple of mistakes. However, I'm almost positive that this is not fermentation. I've had that happen before. This doesn't look anything like it. If you let it settle for a few days the wine goes crystal clear with the layer just on the bottom and there is no "fizzing" of any kind.

Berry

You didn't bulk age it before bottling with the new ingredients added. If you had done this I think the slime would be in the bottom of your barrel instead of in your wine bottles. Carefully pour it into glasses and enjoy it when the lights are down low.... LOL!! Or send it to me: Bob 27954-0021 USA

Berry, I have heard that too. Here's Jack's site

. If you feel comfortable that it is not fermentation, then I guess I would just decant the wine before you serve it. Since I don't filter, I use a stabilizer - I have not had a bottle bomb since then. I do get a dusting of sediment sometimes, but not enough to worry about. I do follow Jack's guidelines about stabilizing and sweetening, and then waiting 10 days or a month (I prefer) before bottling. Stuff does settle out if you can wait that long. Try not to get discouraged-I just try to learn from my miscalculations...lol. Darlene

Good point! It's been a few years since that happened to me, so I didn't think of it. I guess that is a good sign, eh?! Bob<

Yes but as John commented, you did not steril filter. 0.5 microns will not remove all the yeast. You still need to stabilize if you use that large of a filter mesh.

Ray

Ray, So, you're thinking he's got the makings of some bottle bombs then.... That's 150 bottles...what would you do? Uncork them back into a carboy and then stabilize? Darlene

With 150 bottles he is probably going to be storing some of them for a considerable period. If they are throwing a lot of sediment, that cannot be good for them even if they do not go to exploding.. If there were only a few bottles I would say, drink them up soon. But 150 bottles?

Yes, I think I would put them back in carboy for a period of time, stabilize and re bottle. But I have never had this happen so I am not speaking from experience.

Ray

It beats the heck out of waiting for the dreaded PUNG! when a bottle blows. It's the waiting that kills ya.....