I wouldn't rebottle. I do get from time to time a little dusting of lees in
my bottles - and this is from 7 months of bulk aging before bottling. As
others pointed out, if you let your wine age more in the bulk container, and
then rack again this should help decrease the amount. As an example, I did
receive a bottle of homemade grape wine for Christmas with about 1/2 inch of
lees. Later on I found out the wine had been bottled at 3 months or
earlier. Naturally, the wine didn't have time to age and drop enough
sediment. However, the giver of the wine didn't care, so whom am I to
complain - I am thinking of decanting the bottle, topping up with red wine,
bottling it again and letting it sit.
Darlene

"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
>
>
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