Bottled too soon, should I put it back into secondary?

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Bugeaud

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I bottled my maple-blue agave wine too soon (tastes like chamagne btw) because there was still sediment and I became impatient. So I filtered and bottled it and put it in the fridge (and my fridge is pretty cold). The next day (today) there was a layer of sediment at the bottom of the bottles. I guess I should have predicted this because I knew that cold helps in clearing. Anyways, my question is, should I put it back in a carboy, and let it clear there? Or let it ride in the bottles and just transfer them to different bottles once they clear? It is clearing really fast btw.
 

Ramitt

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Just leave it and carefully decant off the sediment when pouring. I would not rebottle.
 

huesmann

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No, the real question is, did you stabilize, or did you just create bottle bombs?
 
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Bugeaud

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Neither, it fermented out. I doubt it was still fermenting at all, but even if it had, I put them in the fridge, which is near freezing, which must of stopped the yeast, because I have been periodically checking the bottles for accidental carbonation, and have found none. (it was a small batch)
 
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