I just received a large 5 gallon jug of very excellent 1996 wine made by a
friend before his passing.
Going to the local wine specialist store, I bought 24 bottles and corks, a
cork press, sanitizer and gained just enough knowledge to be dangerous.
After sanitizing and preparring, I plunged the siphon down into the brew
(and some of you can see this coming already) and began siphoning via
la`pump.
SO now as you can guess I have sediment in each and every one of the bottles
from the mother jug.
Is it practical or even adisable to open all the bottles again and filter
the wine before re-bottleing? I don't mind the process so much, but I
don't want to damage the wine.
Now I read where potassium sorbate should be added before bottling to
stabilize it, but how much for 5 gallons?

One fella I talked to said he would *cut* his home brew with white grape
juice (not canned) to sweetin it if it was too tart. Is that like cheating?

Your help is greatly appreciated.
Cheers!