It finally happened after 4 years of wine making. I bottled some Merlot in Oct & I've noticed that the bottles have sediment in them. Probably didn't wait long enough to let it clear. Lesson learned.
Should I open & pour them all in a carboy and add Super-Kleer? Is there a device I can use to clear the sediment when I pour? Will the sediment effect the taste of the wine? Does anybody have any tips they can pass on. Thanks
Should I open & pour them all in a carboy and add Super-Kleer? Is there a device I can use to clear the sediment when I pour? Will the sediment effect the taste of the wine? Does anybody have any tips they can pass on. Thanks