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.
Bottled too soon, should I put it back into secondary?
- Thread starter Bugeaud
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Ramitt
Well-Known Member
Just leave it and carefully decant off the sediment when pouring. I would not rebottle.
huesmann
Well-Known Member
No, the real question is, did you stabilize, or did you just create bottle bombs?
Bugeaud
Well-Known Member
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)
