I had a crystal clear batch of apple and feijoa wine that was completely ready for bottling. Last week I added 10 campden tablets, it is a 45litre batch. The wine went cloudy immediately. It is a week on and there is no sign of it clearing. I decided to bottle it today and hope for the best as I wasn't happy with the air space above the wine after racking. Now I'm doubting I've done the right thing?!
Crystal clear wine went cloudy after campden?!
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oogaboogachiefwalkingdeer
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ttt
Thanks for the reply Novalou. It was a brand new pack of campden, but because I have bottled it I've lost the option for letting it sit unfortunately. Hindsight is a great thing! I can now see that the wine is dropping a fine sediment to the bottom of the the bottles. It tastes good though. So I'm thinking that as long as the wine is consumed within the next six months or so, it should be ok if a little cloudy in the glass?!
I'm new to wine making but am learning some pretty hard lessons with my first few batches!
Do you think that there would be a problem with drinking this wine? Many thanks.
I'm new to wine making but am learning some pretty hard lessons with my first few batches!
Do you think that there would be a problem with drinking this wine? Many thanks.
Helpful.
oogaboogachiefwalkingdeer
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I had the same thing with two 5 gal batch's of Skeeter. I racked them last week and added sorbate and c tabs clouded right up. I will wait it out and let it clear again before I rack or bottle it. Mike
saramc
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Some campden products are well known for adding a fine white particle, this is why I use k-meta powder. Pmus, anytime you stabilize and/or backsweeten it is recommended that you wait about two weeks, rack of any sediment that dropped (dead yeast cells) and then bottle. But your wine need not be rushed to consumption, consider decantinf, etc.
