I made some wine recently, and I screwed up slightly. I degassed the wine the day I was going to bottle. I let it sit a couple hours expecting the sediment to settle after I "blended" the wine, significantly disturbing it. I guess I should have let it sit after that for days, rather than hours.
Anyway, what's done is done, and I have wine that has a lot of sediment in it. When drinking it, almost the whole bottom half of the bottle is undrinkable! It tastes fine, but the sediment feel is a tad overbearing. So what do I do?
Should I get a decantur with a sediment filter? Should I just strain it through cheesecloth or something finer when I serve/pour it? What's finer than cheesecloth and found easily?
Any thoughts would be appreciated; I'm tired of not enjoying the fruits of my labor.