You don't say at what stage you bottled or how long you aged b4 bottling (
if at all)
If the sediment in the bottle is only minimal then it will cause you no
problems. All it will mean is that you will need to take care when pouring
from the bottle. You either decant into another vessel -- and that lets you
pour it into glasses without any worries. OR
You can pour from the bottle into glasses-- but you need to keep pouring --
and at 6 glasses to the bottle -- you have the sixth glass! If you stop
pouring, especially once you are more than 1/2 way down the bottle, then you
will disturb the sediment in the bottom of the bottle.
There's a great deal of unnecessary worry about sediment -- when I first
started drinking wine some 55 years ago or so ( it was probably b4 that) --
most quality red wines ( I'm a claret man -- man and boy) had a sediment in
bottle! Take it one stage further and consider vintage Port!
I certainly don't believe in filtering for cosmetic reasons -- I have an
inbred ( but unsubstantiated by taste tests etc) belief that wine should be
tampered with to a minimum and that filtering, to whatever micron level all
the filterers use, will remove substances inherent in the properties of the
wine.
I am not saying that filtering is wrong -- it is just that the end result is
different. But isn't every end result different.
I do find that "fruit wines" -- especially the red ones -- do take much
longer to achieved that "je ne sais quoi" at least 2 years from initial
fermentation, through bulk aging and bottling. But also that the wait is
worth while!


--
Trevor A Panther
In South Yorkshire, England
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"camelot" > wrote in message
news:1099229061.HncHwR0ouL36m+Vo7TM2OQ@teranews...
>
> I've been working on a few batches of black currant wine for the past 14
> months. I added sorbate with no finings and proceeded to bottle.
> Everything seemed fine (no pun) and then about 2 months after bottling
> I noticed sediment at the bottom of the bottle. I'f I had filtered
> would this eliminate the sediment. Would fining agents stop sediment?
> Should I have cold stabalized? I've got 12 more gallons to bottle but
> I'm not sure what I should do to eliminate this sediment.
>
> Thanks
>
>
> --
> camelot