Racking the wine

[MichaelJ]

I have been making a wine from an older kit, well over 5 years old.
It is a 28 day kit and has gone through the process without any problems except the colour is very dark for a white wine.
I have been fining and clearing with the standard Bentonite, then a combination of kiosel / chistolin. I have also used finely ground egg shells and gelatin which have all assisted in clearing the wine.
The question is, after each attempt of fining and clearing I am getting deposits of sediment (floating to the surface and settling to the bottom), how many times can I rack the wine to assit the clearing, is there a limit or is there a better method?
Many thanks for any assistance.

 

[jamesngalveston]

I am not sure about the number of times a wine can be racked, just keep in mind that your exposing to air each time.
If you have tried, 4 kinds of finning, and still getting sediment..i would stop any and all, and let time clear it...
maybe you did not give each time to work long enough.

 

[olusteebus]

Just curious how it tastes.

I agree with James, it may need more time. How long after secondary ferment has it been.

 

[MichaelJ]

Clearing questions…
28 Day Kit
Vino Del Vida Wine Kit
Bourdailles – White

Day 1: 23 Nov 2013, Saturday
Added Yeast to must
S.G. @ 1.081
Temp. @ 32 c / 89 f
Colour of must is brownish.
Day 8: 30 Nov 2013, Saturday
SG @ 1.012
Temp. @ 23 c / 73 f
Racked the must / wine
Day 19: 11 Dec 2013, Wednesday
S.G. @ .999 (for 3 days)
Temp. @ 22 c / 71 f
Racked the wine to Primary
Degassed
Add Sulphite
Add Sorbate
Add Sweetener
Add Bentonite
Rack the wine to Secondary
Add Gelatin
Add Kieselsol
Top-up Carboy
Day 22: 14 Dec 2013, Saturday
I do observe the accumulated slush at the bottom of the carboy however the wine colour is still quite brownish.
The taste appears quite surprisingly OK, which is why I hate to give up on this batch.
Questions:
1. The (white) Wine is still brown and I would like to ensure I have done everything to clarify. I was using Gelatin as I have a friend’s relative who died from a fish allergy traced to the Chitosan within the homemade wine. Is the clarifying a case of further patience, I am not seeing any signs of the wine clearing.
2. Within a previous post a reference material noted the use of polyvinylpolypyrrolidone (pvpp), is there a name better known by retails outlets? Can it be bought at a local wine supply store?
3. I also see a thread posted which recommends Super-Kleer? Is it a fish based product?
Many Thanks to all who offer assistance.

 

[spaniel]

So you are a month from starting fermentation?

The biggest thing you need to do is just wait. I don't make kits but I can tell you I am still clearing wines started from fruit in July and August. Really, just be patient and let it sit a couple months and see where it is at. Three days after addition of bentonite is NOTHING.

 

[bkisel]

For what it is worth here is the shelf life info I got this past April from RJS customer service...

• Vino del Vida and Orchard Breezin’ brands a 24-month expiration from the box date.
  
• Grand Cru products have an 18-month expiration.
  
• ALL the rest of the wine kits have a 12 month shelf life starting from the box date.

 

[jamesngalveston]

first off...you can add campden/kmet when you rack to secondary,
you should clear your wine, before you add sorbate.
you got a mess.
i would let it sit in a carboy, properly topped off, for a month...then i would proceed, if you want to drink it young.
post a pic of your wine as it is today...........[

 

[cmason1957]

A wine kit 5 years may well be part its prime. I am not overly surprised that it is darker than you might expect. It may never clear totally. Best you can do is to let it rest for a bit now.

 

[richmke]

Have you tried cold crashing for a week? If you are in a cold area, put it in the garage, but don't let it freeze.

 

[Sidchlo]

I rack about four times a year. The first two times in a 55 gallon drum then two times in the barrel. Make sure u have something that sits about a half inch above the sediment .