If it is a light dusting, then I don't worry about it. If it more than a
light dusting, say 1/4 inch of sediment, then my feeling is that you
probably either didn't rack enough while you were bulk aging and/or maybe
bottled to early. You'd be surprised how much sediment can drop out of a
wine and how long it can take. What the other poster said is good advice; it
all depends on your expectations. If you could let us know how many times
you racked before bottling, and how old your wine was when you bottled it,
that would help us to give better advice. I don't filter my wines, and at
the most I get a light dusting in the bottle, or nothing at all.
Darlene

"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