Hello

I've just bottled a gallon of plum wine yesterday. It was a year old and
clear as spring water, and yummy ! I didn't use any fining agent either. I
won't touch it for at least another year.

Marc, Québec

"Alan Gould" > a écrit dans le message de
...
> In article >, Dar V
> > writes
> >Hello,
> > Your wine is very young, and you're fine. I've made plum wine, and
you
> >need to give it more time to clear on its own. I usually don't bottle my
> >wine until it is about 8 months old - which might include 2-4 rackings in
> >that 8 months depending on how cloudy the wine is. Yes, it sounds like
you
> >have too much head space in your carboy and that would be a concern. You
> >need to get your wine in 1 or more carboys with bungs and airlocks with
very
> >little head room. I do 1 gallon batches and there is barely 1 inch of
> >headspace between the wine and the bung. Do keep some wine back for
top-up -
> >when you rack the wine off the sediment (which will continue to drop over
> >the next few months). I like to keep all my wine in the dark as much as
> >possible, especially when you're aging it. I wait until the wine is clear
> >before bottling. If you bottle a young cloudy wine, you'll get sediment
in
> >your bottles, so you need to decide if that's acceptable or not. The most
I
> >get in my bottles is a dusting of sediment. I let time do its work - I've
> >only had to fine with bentonite 2 or three wines in the 4 years I've been
> >making wine. Good-luck. Plum wine is a yummy wine.
>
> Dar, if a finished wine is in its 1 gallon storage vessel, cleared and
> fermentation ceased, is it beneficial to leave it in there to mature, or
> will it do that better after it has been bottled? I have two or three
> now at that stage and I am not sure whether to bottle them yet.
> --
> Alan Gould. North Lincolnshire, UK.