I made my first wine. (after about a dozen beers). Because I did a deep red wine, I could not tell when transferring and bottling that there was quite a bit of yeast still in the bottling bucket. Now that things have settled 2 months in the bottles, I can see some yeast sentiment covering the bottom of each bottle. Like when I bottle condition beer.
What is the best way to remove this yeast? Here is my guess.
1. Dump the wine from the bottles back into the bottling bucket, avoiding the yeast stuck to the bottom.
2. Add an amount of SO2 stuff, like Potasium Metabisufite.
3. Stir to ensure the SO2 stuff is mixed in evenly.
4. rebottle back into sanitized bottles.
Does that sound like the best way? Or should I just chalk this batch up to being yeasty? I know the yeast changes the flavor of beer when you pour and the yeast floats into you glass. I don't want a yeast tasting wine.
I plan on aging this wine another 6 months before drinking. It is a top of the line Winexpert Cabernet which has been in the bottles 2 months now.