Hello fellow winemakers, I am new to winemaking having only made a couple of batches. Recently I decided to make ice wine. The problem is that shorty after I did the second racking and the wine was just starting to clear (the wine was clear about one third of the way down the glass carboy) I had to move. During the move the sediment became suspended again and now it seems to be very slow to clear. I am wondering if it is ok to just let it sit until it clears again or will this affect the wine? Should I be adding some clearing agents again? Is it O.K to let it sit longer when according to the instructions I should be bottling it by now? My apologies if this has been asked and answered many times but I did a google search and could not find the answers i need. Any help would be greatly aprreciated.
Regards, Alan