bottling

[techo]

Tried a search and didn't find the answer. A search answered all of my other questions though, so thanks for the great information.

We have a Chilean Merlot that is cleared and in a carboy. We will probably bottle this weekend. Do you bottle from the carboy or move to a bucket with the spigot first? If we do rack to the bucket, does that mix the sediment back up into the wine?

Thanks in advance for any assistance.

 

[cpfan]

Tried a search and didn't find the answer. A search answered all of my other questions though, so thanks for the great information.

We have a Chilean Merlot that is cleared and in a carboy. We will probably bottle this weekend. Do you bottle from the carboy or move to a bucket with the spigot first? If we do rack to the bucket, does that mix the sediment back up into the wine?

Thanks in advance for any assistance.

I don't use a bottling bucket (personal choice - others do). However, I strongly recommend that inexperienced winemakers carefully rack off the sediment before bottling. Heck, I'm far from inexperienced, but I won't bottle off a 'large' sediment base. Things happen.

Racking properly (to bucket or carboy) shouldn't mix up the sediment. But I understand that the inexperienced may have problems with this step.

Steve

 

[Wade E]

The best way to do it is to rack carefully to a sanitized vessel trying har not to disturb the sediement, Always rack at least a few days before you plan on bottling to let any sediment settle back down. Typically we rack a few times untilthere is nothing left to fall out.

 

[BMac]

I am still very new to this whole process, but the way I would do it is:

Place your carboy up on a table (if it is not already) and leave it for a day or two to let the sediment resettle. I would rack it from the carboy into a bucket of the sediment, then put the bucket on the table and bottle from there.

 

[techo]

Thanks for all of the replies. I think we are going to move wine on Wednesday to a new location and let carboy sit a little tilted (on a book) until Thursday. Rack to bucket and then bottle Friday morning.

Tasted wine today and it taste better already than the cheap stuff we are drinking from Sam's Club that we purchased just to get more bottles!

A Shiraz next then would like to do a better wine. Amarone?

 

[djrockinsteve]

Maybe I missed something but you should not have any sediment at the time of bottling. The last sediment if any would have been racked off with the oak, if any. This will blend your wine, especially if you sweeten/sorbate and even had oak. These flavors need to be blended.

Also you most likely need to add sulfite to appropriate levels so you will need to blend the SO2 thoroughly throughout and this may even take 3 to 4 days to bind to O2 (oxygen).

Even though your wine is under airlock liquid does not remain absolutely still. Liquid expands and contracts, warmth causes warmer liquid to rise, colder decend.

No matter how carful you are if there is sediment in the carboy you will get some, however minor into your bottles.

 

[JohnT]

Agree with DJ. The object of the game is to ensure that you have removed all sediment prior to bottling. Also, I would give it about 2 weeks between you last racking and bottleing (not just a couple of days. If, at the end of 2 weeks, you see ANY sediment layer at the bottom of your carboy, I would rack again and give it another couple of weeks.

If you have done your job right, and have removed all of the sediment from your carboy, then you do not have to worry about it getting into the bottle!

 

[techo]

Hmmmm. I am obviously a newby and we were just following the directions that came with the kit. They said to rack to a car boy, put in packs 2, 3 and 4 and then stir the daylights out of it. After 14 days if clear , then go to step four and bottle. It has been closer to 20 days. Should we rack into the bucket then back into the car boy and let sit for a couple more weeks? If we do that do we need to add the camden now?

Thanks again.

 

[djrockinsteve]

I have never done a kit however once your wine is clear, rack to a carboy keeping air off of your wine. Let the wine rest/age. Then later you may bottle. Kits allow you to bottle sooner. If sweetener is added you will need sorbate and obviously sulfite each time you rack. Less each and every time.

These directions are just basic guidelines. As long as you top off your carboys, keep adequet sulfite in them and remove sediment you may leave it in the carboy as long as you like or bottle as kit says.

 

[techo]

thank you!

 

[djrockinsteve]

Once you've done a few kits and get the basics of wine making you can delve into making wine from juices/concentrates and fruit. It's a blast.

The seed has been planted. Let's see what develops now.

 

[Brian]

Hmmmm. I am obviously a newby and we were just following the directions that came with the kit. They said to rack to a car boy, put in packs 2, 3 and 4 and then stir the daylights out of it. After 14 days if clear , then go to step four and bottle. It has been closer to 20 days. Should we rack into the bucket then back into the car boy and let sit for a couple more weeks? If we do that do we need to add the camden now?

Thanks again.

Techo, if I read this correctly I assume you only have one carboy and a fermenting bucket. The WE kits that I have done say the same thing. Packets 2,3,4 have the items in it that you need if you are not aging the wine a long time 1+years so if you are drinking it within that time you should be good. If you plan on aging it longer 2+years you should add sulfate, 1/4 tsp for 5 gals. As for your sediment if I only had one carboy I would rack the wine off the sediment into my clean and sanitized bucket then back into my clean and sanatized carboy for at least a week. Then you should be able to bottle without getting much if any sediment into your bottles.

 

[techo]

Thanks Brian. With the feed back we received from you and others...that is exactly what we intend to do this evening. Looks like we will pick up another carboy this weekend if they are open too!

Thanks again to everyone for all of the help!

 

[techo]

Brian,

I see you have the WE Aust Shiraz. We are doing that one next.