Yesterday when I was checking a bottle and I found it had a lot of fine particles floating in it. Also some tartrate crystals in the bottom. I had used tartrate when making it so that explains its source. It looked perferctly clear when bottled.
Any idea why the ones floating in it don't settle to the bottom, or maybe they aren't tartrate?
Wine was made in Jan, bottled about 1st Mar and stored at 55 degrees since.
I have now filtered it and have it at 35 deg to see if anything else forms. By the way, it tastes great.
Thanks for any ideas.