Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: GYO Girl on April 17, 2013, 10:08
-
OK, I appear to be having more sediment problems (following on from my previous sediment-related thread ::) )
Why oh why have my last two 5-gallon batches appeared clear in the bucket after adding finings and leaving to settle, appeared clear straight after bottling, but after a couple of weeks a fine sediment appeared in the bottom of every bottle?
I thought I had been leaving them for long enough after adding finings, and I have got better at leaving the sediment behind on racking following my recent purchase of a bottling bucket with tap! I could understand it if it was just the last few bottles, but it seems to be all of them affected.
The kits in question are the Beaverdale 30-bottle kits, White Burgundy and Chardonnay.
-
Could it be that traces of yeast are being re-activated or has not stopped digesting the sugars yet?
Just a thought.
Cheers, Tony.
-
We used to have same problem :( then we started to syphon
through muslin,seems to do the trick :) :)
-
So I could be jumping the gun and racking before fermentation has totally finished? Hmmm, that's possible - the first few times I followed the instructions to the letter, but its possible that complacency is setting in and I could be rushing it ("I know how to do this now, don't need the instructions any more...")
Will try leaving this next one a couple of extra days before stabilizing. May also try the muslin trick too, it can't do any harm!
Thanks for the advice.
-
Suspect that the order is wrong, well I do it different.
If the wine has not fermented to completion and been stopped then I would not clarify. The yeast present could easily cause a fresh deposit. It sounds like this is what has occurred.
I ferment, racking as required, and when fermentation is complete I kill off the yeast with potassium sorbate (think it's that stuff). Don't try the same with a campden tablet or two as they seem to suspend the yeast but not kill it off so it can/will restart.
I then let it stand and see what drops out, with or without finings added, and rack again if required, and usually at this stage, as any sediment will be small, I pass it through a filter. Sometimes it gets another teaspoon of potasium sorbate again to be sure it is dead.
-
So I could be jumping the gun and racking before fermentation has totally finished? Hmmm, that's possible - the first few times I followed the instructions to the letter, but its possible that complacency is setting in and I could be rushing it ("I know how to do this now, don't need the instructions any more...")
Will try leaving this next one a couple of extra days before stabilizing. May also try the muslin trick too, it can't do any harm!
Thanks for the advice.
Extend the times rather than cut them. I use the Beaverdale kits and often leave them in 5 gallon glass demijohns for up to 6 months.