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Raisin Wine Bottled Clear NOW ist Cloudy

Hi All

I have not been brewing non-kit wines for long and the wines I have done lately I have racked three times and made sure I am not rushing the clearing process. Six months + and make sure it is fully cleared and completed before bottling.

However the first one I did 18 Bottles of the raisin wine was a bit of a rush job. I gave it a month racked it, another month and then bottled it. It was lovely and clear and tasted nice. A few weeks later I checked on it and all the bottles had dropped a large deposit in them. They look quite unsigthly now which is a disapointment.

What would you do in this situation? i Put it all back in a couple of demijohns and wait and rerack a few times ii Give it up as a bad job and throw it all out iii Try drinking it as it is from a decanter and ignoring the last of the cloudy stuff.

Thankyou all for any help. I will not make the same mistakes from now on. Just different mistakes ;)

Reagrds

Adam

Reply to
adamwalkerinuk
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Adam,

I would recommend option iii, hands down.

Just handle the bottles gently until you're ready to open one, then slowly & steadily decant it into another bottle. Do this with a white background and a light source behind the neck of the bottle you're decanting, and you'll be able see when the sediment is getting close. Sacrifice the last cloudy ounce or so and chalk it up to education.

People have been doing it this way for centuries.

BTW, I like your comment about making different mistakes. Been doin' it for years.

Reply to
Mike MTM

Thankyou for the reply. Didnt think about the white background good idea.

I thought it might be the best option and the easiest.

Live and learn. Just wish I could learn a little quicker.

All the best

Adam

Reply to
adamwalkerinuk

I have an occasional problem like this. Anyone think this could be prevented by cold stabilization?????

Reply to
Bob

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