As has been mentioned by others, there are several reasons that sediment
can form in your bottles. I think the most likely culprit here is either
yeast sediment (not very likely after 6 months of carboy aging) or
I'll bet the temperature in your cellar in the 3 months since you
bottled has been colder than the temperature when you were bulk aging.
This could lead to tartrates precipitating in the bottle. Usually, this
is more of a problem with whites because they are chilled before
serving. So, usually, it is recommended to cold stabilize white wines by
chilling them to 28F or so and letting them settle for 2 or 3 weeks at
that cold temperature. The tartrates precipitate, and at the end of cold
stabilization, you rack the wine off the precipitated tartrates.
This can be a problem in reds as well, though it is less likely. You can
prevent it in the future by cold stabilizing your red wine. You probably
don't need to cold stabilize to 28F, but I'd cool the carboy in a
refrigerator to at least 5 to 10 degrees (F) below you normal yearly low
temperature in your cellar. That's about 40F for my cellar (which dips
to 46-48F in the winter). Keep it at the lower temperature for 2 to 3
weeks, just like you would a white wine and rack it off the tartrate
crystals. Then you should have no problem with tartrate sediment in the
future. Note that doing this can reduce the acidity of the wine and
raise the pH slightly. If your wine is lacking in acidity or has a high
pH to begin with, you might just want to live with the sediment in the
Note that even if you cold stabilize your red wines, they still might
drop a sediment in the bottle from tannins. This is normal and can't
really be prevented. Even filtering won't stop this because the problem
is that the tannins polymerize and fall out of solution as the wine
Also, if the sediment you have now is tartrate sediment, it might
disolve when the temperature rises.
> The wine was bulk aged for about 6 months. I have heard that red wines
> often throw a sediment in the bottle regardless of the length of bulk
> Is this true?
> > My opinion? If it is tartrates or tannins coming out, it won't hurt
> > thing. If it is yeast and you have a lot of sediment, there is a
> > chance this could cause some off flavors, but I wouldn't worry.
> > does not normally harm red wine. You didn't say how long you let it
> > age. Next time, let it age in the carboy longer and you will get
> > sediment. You can leave it in the carboy for a year or more.
> > you had given it another 3 months, the sediment you see in your
> > would have been in the carboy.
> > Personally, I would not filter the wine. Before serving, set your
> > upright for a few hours to let the sediment settle to the bottom,
> > it. This is how red wines are traditionally dealt with.
> > ----Greg
> > On 1/17/01 9:48 PM, in article
> > > I have a batch of Cabernet Sauvignon (Spagnol's Cellar Classic)
> > > been in the bottle for about 3 months. I noticed that there is a
> > > deposit in the bottle.There was negligible sediment in the final
> > > stage just prior to bottling. I know this is common for red wines
> > > unsure if this is detrimental or not. Should I filter my future
> > > Some sources I have read indicate that red wine should be filtered
> > > to prevent bottle sedimentation and other sources indicate that
> > > should be avoided in red wines. Any thoughts?
> > > Rob
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