Aqualung
Active Member
- Joined
- Jan 2, 2014
- Messages
- 45
- Reaction score
- 7
I have done batches of Plum, Blackcurrant, Bramble Carrot and Green Bean wine this year. I have bottled all except the plum, so far. I let them all stand to clear for between two and three weeks.
When I took samples from them, before bottling, they appeared so clear they brought a smile to my face, literally:grin:
But a week after bottling I looked at two of them and there is a faint layer of sediment in the bottle I could not bear to check any more.
Where did it come from and will it spoil the wine?
The worry kept me awake until 2am this morning.
When I took samples from them, before bottling, they appeared so clear they brought a smile to my face, literally:grin:
But a week after bottling I looked at two of them and there is a faint layer of sediment in the bottle I could not bear to check any more.
Where did it come from and will it spoil the wine?
The worry kept me awake until 2am this morning.