WineXpert New Zealand Sauvignon Blanc

[harleydmn]

My instructions say before stablizing to stir all sediment back into the wine. Since I want to try letting it clear on its own, and not adding the sorbate. I degassed and add the kmeta. I am going to bulk age for about 4 to 6 months. Did I mess up? The instructions said it might not clear if the sediment is not stirred up.

 

[robie]

The reason for stirring up the sediment is that the particular clearing agent W.E. is using does much better, when there is a lot of sediment present. It is a negative/positive charge scenario that gets so complicated I just tend to trust the process.

If you are going to let the wine clear on its own, you should not stir up the sediment or take it when you rack after secondary fermentation.