Making some kiwi wine (exciting!). When transferring from primary to secondary getting the fruit pulp was a bit of a mess and I inevitably stirred all the lees into the wine. Now, after only 1 day in the secondary there is lots of sediment in the carboy (more than 1cm). Should I worry about it at all? Rack it again of the gunk?
Don't worry. This is why we do multiple rackings when we make wine. You'll have to do it again in a couple of months. Just keep your sulfite levels up.
answered Aug 18 '18 at 14:21
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Sulfites. They are different that sulfates. They are a preservative and have been used in wine for thousands of years. blog.eckraus.com/adding-sulfites-to-homemade-wine – farmersteve♦ Aug 19 '18 at 12:50
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Ah, ok that makes sense. I didn't add suflites into this batch at all. Should I do it now ~5 days into the secondary? – KubaFYI Aug 20 '18 at 12:50
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Time will give you clear wine, multiple rackings may be required. However, if you are anxious for a clear product (not necessarily sufficiently aged), you may wish to investigate a clearing agent. I have tried many over the years, but Super-Kleer, a two stage clearing agent, has rendered anything I've used it on perfectly crystal clear.
