Sediment In A Fruit Wine
TroubleShooting
Mary Joyce Fink — Fort Collins, Colorado asks,
We have been making country wines for over a decade. We only bottle once they are sparkling clear. They are stored in wine racks in the basement with no heat. Earlier this year we noticed that previously clear wine now has sediment in it. Two different batches of plum, one batch of rhubarb, one batch of pear and one batch of grape. If left standing upright the wine on the top of the bottle is clear and smells and tastes as it should. But there is thick sediment on the bottom of the bottle. These batches were bottled over a two-year timespan. We would like to know what has caused this so we can make adjustments so it never happens again. We are thinking of putting each batch back into the secondary fermenter and using more finings to reclear the wine. Any information would be helpful.