I would not recommend that you dump it out of the bottles. Just live with
it. Keep a bottle or two sitting upright so you will always have some that
the sediment has settled to the bottom. Then when you are going to drink it
be gentle so as not to disturb the sediment and decant carefully when
pouring. If you are careful you will not lose more than a half inch in each
bottle. It is not really that unusual of an occurrence and it is not the
end of the world.

Ray

"stilettorain" > wrote in message
link.net...
> Well, somehow I managed to not get all the lees out of my beautiful peach
> wine before bottling. I usually bottle one bottle's worth of each batch
in
> a clear bottle, and I happened to notice a very small amount of sediment
at
> the bottom of it the other day, when I pulled it out to admire it. It's
not
> much, but enough to put a very thin layer on the bottom of the bottle when
> it's upright.
>
> It sat in a secondary for 6 months and was bottled about 6 weeks ago. My
> question is: should I rack all 18 bottles back into a glass carboy, let it
> settle, then re-bottle, or should I just let it rest and deal with the
> sediment in a year or so when it's ready to drink? Which has the great
> chance of adversely effecting the taste?
> Thanks in advance
> Nathan
>
>
>
>