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What are the consequences of having a little bit of the sediment dragged into the bottle. I just bottled my first batch of wine (a MM Riesling) and have noticed that each bottle has a little bit of sediment in it. From drinking some of it that was sitting in the fridge, the first glass is nice...

No sweetener involved. Only pouches added were the K-meta, and the Siligel/Liquigel. The wine itself on tasting is rather dry, not very sweet at all. The only sweet bit that was added was the commerical Riesling I used to top off - but that was only slightly sweet flavored.

So in my haste/excitement to get my Riesling bottled, I realized today (the day after) that I forgot to add the Potassium Sorbate to the wine before bottling. Any suggestions? Should I empty the bottles back into the bottling bucket, add the sorbate, then rebottle? Or should I just leave it...

Awesome looking wine there Bob. If it tastes as good as it looks, you have a winner there. I hope my Riesling comes out half as beautiful.

xanxer: I'm doing my first MM kit (or any kit for that matter!) and like the tips offered to you and I'll give them a try as well. I'm doing a Johannisberg Riesling and will let you guys know how I make out with mine. I just started the fermenting at 1.092. Gonna seal the primary tomorrow after...