Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Sediment
Reply
 
LinkBack Thread Tools
Old 11-30-2012, 04:46 PM   #1
Iceman6409
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Rochester, NY
Posts: 261
Liked 5 Times on 5 Posts

Default Sediment

Is there a way I can get rid of the sediment in my wines and meads?

__________________
Iceman6409 is offline
 
Reply With Quote Quick reply to this message
Old 11-30-2012, 05:07 PM   #2
novalou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 600
Liked 36 Times on 35 Posts

Default

Time and gravity are your friends.

If you wish to speed up the process, once fermentation is done, you can use fining agents such as SuperKleen. Works great.

I usually let time and gravity work and my wines clear just fine.

__________________
novalou is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 03:44 AM   #3
KBentley57
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Birmingham, AL
Posts: 244
Liked 25 Times on 21 Posts
Likes Given: 8

Default

It seems that the meades I've made till now have taken much longer to clear than wine. It's like the yeast stay in suspension till every gram of sugar is gone, then falls out in a few weeks time. My most recent batch fermented fairly warm, about 75 f, and it took about 3 months before it was what I consider to be clear. Like the post above said, give it time .

__________________
KBentley57 is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 07:06 AM   #4
FlyinDan1017
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Phoenix, AZ
Posts: 72
Liked 4 Times on 4 Posts

Default

Rack the liquid off the sediment into a fresh carboy every 45-60 days. Let everything settle, then repeat.

__________________
Primary: Sparkling White Grape Peach Wine

Secondary: Coco-Strawberry Wine, Pumpkin Wine, Apple Cider

Bottled/Aging: Pear Wine, Strawberry Wine, Blueberry/Blackberry Wine, Mixed Berry Wine (Blueberry, Blackberry, Strawberry, Raspberry, & Cherry), Jalapeno Liquor, Skeeder Pee
FlyinDan1017 is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2012, 01:30 AM   #5
Iceman6409
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Rochester, NY
Posts: 261
Liked 5 Times on 5 Posts

Default

I rack 4-6 times over a year and I still get a lot of sediment after I bottle/ Can I stop the sediment from getting in the bottles?

__________________
Iceman6409 is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2012, 01:34 AM   #6
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,909
Liked 4956 Times on 3588 Posts
Likes Given: 1002

Default

Quote:
Originally Posted by Iceman6409 View Post
I rack 4-6 times over a year and I still get a lot of sediment after I bottle/ Can I stop the sediment from getting in the bottles?
A good way to avoid sediment in the bottles is to cold stabilize the wine before bottling. Once it is no longer dropping lees after 60 days in a carboy, put that wine somewhere cold. (Use a piece of sanitized foil for the top, or a solid bung so you don't suck in the airlock liquid!).

After 60 days of cold (40 degrees or less is preferable), you may have some "wine diamonds" and other sediment on the bottom. At that point, you shouldn't drop any more sediment and can bottle.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2012, 03:24 PM   #7
Iceman6409
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Rochester, NY
Posts: 261
Liked 5 Times on 5 Posts

Default

Ok just so I understand. Are you saying that once fermentation has stopped I should then move the carboy to a location that is 40 degrees or cooler for about 60 days? Again I let my wines and meads sit for one year. So in this case you are saying at month 10 move to colder storage for two months?

__________________
Iceman6409 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sediment from keg msmith92 Bottling/Kegging 14 02-13-2012 06:14 PM
Sediment? jrem11 Bottling/Kegging 2 05-03-2011 04:23 PM
Sediment? JedSmithBrewery Cider Forum 4 03-06-2010 06:59 PM
Where's my Sediment? Brewkowski Bottling/Kegging 1 02-22-2009 05:59 PM
Too much sediment!! russb123 Beginners Beer Brewing Forum 4 10-24-2008 07:45 PM



Newest Threads

LATEST SPONSOR DEALS