Just started with wine making this year. Up to this batch I was doing the kits off Amazon (WineExpert & Fontana brand). I tried the hot pack juice from Walkers this time, Chardonnay. I followed the same process as the kits, started fermentation 10/2/24, racked to carboy 10/20/24, bottled on 11/22/24. Added Kieselsol and Chitosan the next day prior to racking after fermentation. When I bottled, it watched the siphon to try and pull as little lees as possible from the bottom. This picture was from today but most of the other bottles have it also. It appears to be crystalized and stays at the bottom as long as the bottle is poured slowly. I use Vintorio aerator pourers and the wine tastes great (to us) even this young. Does this indicate I should have racked again or just let it clear longer before bottling. My thought is since the Walkers juice was pure and not concentrate like the kits, they needed more bulk aging and time before bottling. If this lees is just cost of doing business, i'm fine with that. Adds to the story when telling friends.
Wanting to confirm my thoughts on this result
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Ohio Bob
Senior Member
Two issues.
Yes, you bottled way too soon. White wines typically need 6 months of bulk aging to drop the majority of the fine lees.
Secondly, it’s not advisable tp bottle straight from a carboy with lees, you will inadvertently pick up sediment. I use a fermentation bucket fitted with a spigot. I rack into the bucket, add Kmeta, whatever last minute blending I feel inclined to do, and bottle.
Have you done any damage? Not in the least. Feel free to keep doing it this way as long as you and your guests enjoy it.
Zooming in at your photo, the material is translucent. Crystals make sense. As a diagnostic if you have some in your mouth is it hard and sandy, if you rub some of it between fingers does it mush like lees or is it hard?
Grape juice has tartaric acid in it which can form bitartrate crystals. This fits with the appearance. You could create larger bitartrate crystals by chilling to 34 or 38F and letting them grow. The effect would be it is easier to separate them and possibly that the wine starts to taste thin / sweet vs acid balance is off. Northern hybrids have this technique done routinely and are improved. To learn you might refrigerate one for a week.
Grape juice has tartaric acid in it which can form bitartrate crystals. This fits with the appearance. You could create larger bitartrate crystals by chilling to 34 or 38F and letting them grow. The effect would be it is easier to separate them and possibly that the wine starts to taste thin / sweet vs acid balance is off. Northern hybrids have this technique done routinely and are improved. To learn you might refrigerate one for a week.
Kits are designed to get the wine in your glass ASAP ... because if they said it will take a year to bottle and another year in the bottle, they'd not sell any kits.
The kit instructions, regardless of vendor, are designed to meet the expectation of producing a drinkable result the first time and every time, and in a short time frame. It's not "best", but it is effective in bottling a wine in 4 to 8 weeks. And for many folks, that is fine.
The reality is that wines go through a lot of chemical changes in the first 4 to 12 months, depending on the wine. Light whites and fruits need less time, while heavy reds and fruits need more. Every wine is different and each has its own needs, so setting a one-size-fits-all schedule isn't the best idea.
Regardless of what you make next, ferment it dry and rack into a carboy. Skip the K&C. Let it rest 2 weeks then rack off the sediment. Top up the carboy and let it rest 3 months -- then taste test it.
And as Bob said, don't bottle from the carboy. Rack into a bucket, leaving any sediment behind, and add K-meta. then bottle.
The kit instructions, regardless of vendor, are designed to meet the expectation of producing a drinkable result the first time and every time, and in a short time frame. It's not "best", but it is effective in bottling a wine in 4 to 8 weeks. And for many folks, that is fine.
The reality is that wines go through a lot of chemical changes in the first 4 to 12 months, depending on the wine. Light whites and fruits need less time, while heavy reds and fruits need more. Every wine is different and each has its own needs, so setting a one-size-fits-all schedule isn't the best idea.
Regardless of what you make next, ferment it dry and rack into a carboy. Skip the K&C. Let it rest 2 weeks then rack off the sediment. Top up the carboy and let it rest 3 months -- then taste test it.
And as Bob said, don't bottle from the carboy. Rack into a bucket, leaving any sediment behind, and add K-meta. then bottle.
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