A few weeks ago, I used Super-Kleer on a Mead. A week later, I siphoned off the sediment from the Super-Kleer and bottled. Trying not to waste good wine, I put the last little remaining bit of Mead + sediment into a separate bottle to let it resettle, so that I could just carefully pour it off later.
After that one bottle sat on the Super-Kleer sediment for an extra week, I popped it open and poured a glass. It tasted quite bad, so I also popped open a bottle from the main batch that didn't sit on the Super-Kleer that extra week. The main batch tasted much better.
So finally my question: does wine take on a unwanted taste for sitting on Super-Kleer even for just one week too long?
Follow up question: is there a clarifier that I should use that isn't as time sensitive?
After that one bottle sat on the Super-Kleer sediment for an extra week, I popped it open and poured a glass. It tasted quite bad, so I also popped open a bottle from the main batch that didn't sit on the Super-Kleer that extra week. The main batch tasted much better.
So finally my question: does wine take on a unwanted taste for sitting on Super-Kleer even for just one week too long?
Follow up question: is there a clarifier that I should use that isn't as time sensitive?
