me wrote:
> I made a 3 gal batch of fresh fig wine this summer and have a problem with
> it clearing as I would expect it to do. It cleared on its own fairly well
> about a month after fermentation in the secondary was complete, but the
> layer of sediment was very thick, occupying about the bottom third of the
> carboy. It was also very fluffy and not consolidated. The wine above this
> layer had a moderate haze. I added SuperKleer (kieselsol/chitosan) which
> took the haze out of the wine but left a thick, unconsolidated sediment
> layer as before. After I racked off the clear wine, I treated the remaining
> with Sparkolloid, to little effect. I'd like to get the lees to consolidate
> so I can get more drinkable wine out of this batch. Anyone have an idea?
>
> Thanks,
>
> Cal
>
>
>
If all else fails, consider centrifuging (in smaller plastic bottles)
your remaining sediment in your washing machine spin cycle. It will
compact the sediment somewhat, but requires extra handling because
you'll then have to rack those smaller bottles. I've done it with
moderate success.

Gene