Transferred some yeast into my bottling bucket, bottles are now cloudy

[tntpilsner]

Hello, I've asked alot of beer questions but I'm not sure if I've ever asked a wine question here yet.
I've done quite a few wine kits, but tonight while bottling our Pinot Grigio kit, I picked up some yeast/sediment from the bottom of the carboy when transferring to the bottling bucket.
I didn't think waiting a few days and re-racking was a good idea due to oxidation, so I bottled the batch.
Now, the Pinot Grigio, which was super-clear in the secondary carboy, is cloudy in the bottles.
I'm just wondering if it will settle out, or if there is any way to get rid of the cloudiness before serving.

 

[z-bob]

It will settle out; and probably pretty quickly. You will just have to be careful when you pour, and leave a little behind. This will be easier if you used punted bottles (big hump in the bottom)

 

[tntpilsner]

Awesome. Some were punted bottles.
I'm also thinking maybe letting the bottle sit upright for a couple of days before serving?

 

[bernardsmith]

You might "cold crash" and put the bottle/s in the fridge to help force the yeast to drop out of solution. Or... and this takes some skill, you might invert the bottles to encourage the yeast to settle in the necks of the bottles and assuming you are carbonating the wine (why else add yeast at bottling?) and you are using champagne "corks" you can release the cap so that the yeast cap is projected out and you then quickly recap after adding a little sugar water or wine.

 

[z-bob]

why else add yeast at bottling?

I think that was by accident

 

[tntpilsner]

Haha, it was by accident. But thanks for the tips, I appreciate it!