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wrote:
> I have been having a problem with sediment in the bottles recently.
I
> am thinking that it is the result of the campden I add before
bottling.
> I usually only make 1 gallon batches so it is easier to use campden,
> however with the inert binding agents I often see "floaties" in the
> wine after the late addition. How can I avoid this in the future?
The
> last batch bulk aged and was crystal clear, then I added campden and
> sorbate, bottled, and now I have sediment?

If it's the Campdens then just use potassium meta powder instead. It
has no binding agent, and it's cheaper. Personally, I think Campdens
should be firmly relegated to the dungeons of the past.

Pp