I agree with the other poster; that's a bit young to bottle. I don't bottle
my fruit wines until they are at least 7 months old; which some may think is
still too young to bottle. Depending on the wine & how much sediment falls
out, I will rack 2-4 times during that 7 months. Usually the most sediment I
have in a bottle is a very light dusting (which is acceptable for me). I
guess I would do what the others suggest with this batch, but the next time
allow your batch to sit longer and bulk age. You'll be surprised by how
much sediment will fall out if you let it sit a few more months. Good-luck.
Darlene
Wisconsin

"alien" > wrote in message
...
> Apple & Cranberry,
>
> It was about 3 months old when I bottled, and it was in the bottle about a
> month. The wine was clear until I moved the bottle, but it took days to
> settle again. I think I racked it twice after moving to secondary. Once
> after three months and once again after fining.
>
> Dar V wrote:
>> Can I ask what kind of a wine is this, how old the wine was when you
>> bottled it, and how many times you racked it before bottling?
>> Darlene
>> Wisconsin
>>
>>
>> "alien" > wrote in message
>> ...
>>
>>>Hello,
>>>
>>>I had a look at some wine I bottled a few weeks back and it looks like I
>>>was too early. They had more sediment than I was comfortable with and a
>>>slight cloudiness to them. I emptied them back into a demijohn with half
>>>a crushed camped tablet. There wasn't enough to fill the demijohn, so I
>>>added 1.5 pints of water with about 1/2 lb of orange blossom honey and
>>>about 1/4 lb sugar, followed by a new yeast starter. I can't remember
>>>sorbating the wine, though it's possible that I did. Am I right in
>>>thinking that sorbate just prevents yeast from breeding and not from
>>>making alcohol? If so, will the yeast survive long enough to work on the
>>>sugar and honey I added? I hope so, I tasted the wine before hand and I
>>>think the honey will be a perfect addition to it.
>>
>>