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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?

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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.

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  • Can you elaborate about the sulfates? – KubaFYI Aug 18 '18 at 14:24
  • 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
  • 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
  • Yes add it now. – farmersteve Aug 20 '18 at 13:01
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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.

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