Hi,

I've recently bottled several wines in which I sweetened before
bottling. With all of them I sterile filtered prior to adding the
sugar with the 0.5 micron pads. The wine was absolutely crystal
clear. I added the sugar to the wine and it still was crystal clear.
The bottled wine looked great.

Then the problem. As soon as a few days later a light colored
sediment began to appear. After a few weeks now there is practically
a 1/16" layer on the bottom of each bottle. If you shake the bottle,
it totally clouds the wine! Thankfully, it doesn't stay suspended and
it eventually settles back out, but I have about 150 bottles with this
problem and it burns me to the core.

What did I do wrong?

Berry

How much time did you wait before stabilizing and sweetening, and then
bottling?
Per Jack Keller's site, I believe he suggests stabilizing and sweetening,
then waiting at least 10 days before filtering and then bottling. I try to
wait at least 14 days, or if I can 1 month to let whatever else settle out.
As to what to do now, 1/16th isn't that bad - maybe just decant before
serving.
Darlene

> wrote in message
...
> Hi,
>
> I've recently bottled several wines in which I sweetened before
> bottling. With all of them I sterile filtered prior to adding the
> sugar with the 0.5 micron pads. The wine was absolutely crystal
> clear. I added the sugar to the wine and it still was crystal clear.
> The bottled wine looked great.
>
> Then the problem. As soon as a few days later a light colored
> sediment began to appear. After a few weeks now there is practically
> a 1/16" layer on the bottom of each bottle. If you shake the bottle,
> it totally clouds the wine! Thankfully, it doesn't stay suspended and
> it eventually settles back out, but I have about 150 bottles with this
> problem and it burns me to the core.
>
> What did I do wrong?
>
> Berry

Berry,
Most likely you have a mild fermentation going on as .5 micron is NOT
sterile filtration. Is the wine slightly sparkling indicating that a mild
fermentation occurred in the bottle? It might be a better idea for you to
sulphite, sorbate, filter and then bottle next time around. I have got away
with using .45 micron "nominal"cartridge filters without sorbating before,
but I do believe their filtration is more complete than the homestyle pad
filters. Not all filters are created equal I can tell you that from
experience. A .45 micron "absolute" filter will cost you around $90. The
term absolute is important as it indicates a higher standard of filtration
in which absolutely everything larger than .45 microns will be filtered out.
(i.e. yeast) A .45 "nominal" filter will still do a great job of brightening
up a wine, but will only do an adequate job of removing all of the yeast,
but costs $30. Like I said before I have used these before and it worked out
ok. I have also use .2 micron nominal filter cartridges with good results.
A truly "sterile" filtration would require sterile bottles, an absolute
filter of less than .5 microns, and a sterile bottling room. This is
challenging for the commercial winery and next to impossible at home.
HTH John Dixon


> wrote in message
...
> Hi,
>
> I've recently bottled several wines in which I sweetened before
> bottling. With all of them I sterile filtered prior to adding the
> sugar with the 0.5 micron pads. The wine was absolutely crystal
> clear. I added the sugar to the wine and it still was crystal clear.
> The bottled wine looked great.
>
> Then the problem. As soon as a few days later a light colored
> sediment began to appear. After a few weeks now there is practically
> a 1/16" layer on the bottom of each bottle. If you shake the bottle,
> it totally clouds the wine! Thankfully, it doesn't stay suspended and
> it eventually settles back out, but I have about 150 bottles with this
> problem and it burns me to the core.
>
> What did I do wrong?
>
> Berry

Berry,
Most likely you have a mild fermentation going on as .5 micron is NOT
sterile filtration. Is the wine slightly sparkling indicating that a mild
fermentation occurred in the bottle? It might be a better idea for you to
sulphite, sorbate, filter and then bottle next time around. I have got away
with using .45 micron "nominal"cartridge filters without sorbating before,
but I do believe their filtration is more complete than the homestyle pad
filters. Not all filters are created equal I can tell you that from
experience. A .45 micron "absolute" filter will cost you around $90. The
term absolute is important as it indicates a higher standard of filtration
in which absolutely everything larger than .45 microns will be filtered out.
(i.e. yeast) A .45 "nominal" filter will still do a great job of brightening
up a wine, but will only do an adequate job of removing all of the yeast,
but costs $30. Like I said before I have used these before and it worked out
ok. I have also use .2 micron nominal filter cartridges with good results.
A truly "sterile" filtration would require sterile bottles, an absolute
filter of less than .5 microns, and a sterile bottling room. This is
challenging for the commercial winery and next to impossible at home.
HTH John Dixon


> wrote in message
...
> Hi,
>
> I've recently bottled several wines in which I sweetened before
> bottling. With all of them I sterile filtered prior to adding the
> sugar with the 0.5 micron pads. The wine was absolutely crystal
> clear. I added the sugar to the wine and it still was crystal clear.
> The bottled wine looked great.
>
> Then the problem. As soon as a few days later a light colored
> sediment began to appear. After a few weeks now there is practically
> a 1/16" layer on the bottom of each bottle. If you shake the bottle,
> it totally clouds the wine! Thankfully, it doesn't stay suspended and
> it eventually settles back out, but I have about 150 bottles with this
> problem and it burns me to the core.
>
> What did I do wrong?
>
> Berry

I just assumed you stabilized the wine before sweetening, did you? Cause if
you didn't stabilize, John is right, you could have a bunch of bottles that
might pop on you.
Darlene

"J Dixon" > wrote in message
...
> Berry,
> Most likely you have a mild fermentation going on as .5 micron is NOT
> sterile filtration. Is the wine slightly sparkling indicating that a mild
> fermentation occurred in the bottle? It might be a better idea for you to
> sulphite, sorbate, filter and then bottle next time around. I have got
> away
> with using .45 micron "nominal"cartridge filters without sorbating before,
> but I do believe their filtration is more complete than the homestyle pad
> filters. Not all filters are created equal I can tell you that from
> experience. A .45 micron "absolute" filter will cost you around $90. The
> term absolute is important as it indicates a higher standard of filtration
> in which absolutely everything larger than .45 microns will be filtered
> out.
> (i.e. yeast) A .45 "nominal" filter will still do a great job of
> brightening
> up a wine, but will only do an adequate job of removing all of the yeast,
> but costs $30. Like I said before I have used these before and it worked
> out
> ok. I have also use .2 micron nominal filter cartridges with good results.
> A truly "sterile" filtration would require sterile bottles, an
> absolute
> filter of less than .5 microns, and a sterile bottling room. This is
> challenging for the commercial winery and next to impossible at home.
> HTH John Dixon
>
>
> > wrote in message
> ...
>> Hi,
>>
>> I've recently bottled several wines in which I sweetened before
>> bottling. With all of them I sterile filtered prior to adding the
>> sugar with the 0.5 micron pads. The wine was absolutely crystal
>> clear. I added the sugar to the wine and it still was crystal clear.
>> The bottled wine looked great.
>>
>> Then the problem. As soon as a few days later a light colored
>> sediment began to appear. After a few weeks now there is practically
>> a 1/16" layer on the bottom of each bottle. If you shake the bottle,
>> it totally clouds the wine! Thankfully, it doesn't stay suspended and
>> it eventually settles back out, but I have about 150 bottles with this
>> problem and it burns me to the core.
>>
>> What did I do wrong?
>>
>> Berry
>
>

I just assumed you stabilized the wine before sweetening, did you? Cause if
you didn't stabilize, John is right, you could have a bunch of bottles that
might pop on you.
Darlene

"J Dixon" > wrote in message
...
> Berry,
> Most likely you have a mild fermentation going on as .5 micron is NOT
> sterile filtration. Is the wine slightly sparkling indicating that a mild
> fermentation occurred in the bottle? It might be a better idea for you to
> sulphite, sorbate, filter and then bottle next time around. I have got
> away
> with using .45 micron "nominal"cartridge filters without sorbating before,
> but I do believe their filtration is more complete than the homestyle pad
> filters. Not all filters are created equal I can tell you that from
> experience. A .45 micron "absolute" filter will cost you around $90. The
> term absolute is important as it indicates a higher standard of filtration
> in which absolutely everything larger than .45 microns will be filtered
> out.
> (i.e. yeast) A .45 "nominal" filter will still do a great job of
> brightening
> up a wine, but will only do an adequate job of removing all of the yeast,
> but costs $30. Like I said before I have used these before and it worked
> out
> ok. I have also use .2 micron nominal filter cartridges with good results.
> A truly "sterile" filtration would require sterile bottles, an
> absolute
> filter of less than .5 microns, and a sterile bottling room. This is
> challenging for the commercial winery and next to impossible at home.
> HTH John Dixon
>
>
> > wrote in message
> ...
>> Hi,
>>
>> I've recently bottled several wines in which I sweetened before
>> bottling. With all of them I sterile filtered prior to adding the
>> sugar with the 0.5 micron pads. The wine was absolutely crystal
>> clear. I added the sugar to the wine and it still was crystal clear.
>> The bottled wine looked great.
>>
>> Then the problem. As soon as a few days later a light colored
>> sediment began to appear. After a few weeks now there is practically
>> a 1/16" layer on the bottom of each bottle. If you shake the bottle,
>> it totally clouds the wine! Thankfully, it doesn't stay suspended and
>> it eventually settles back out, but I have about 150 bottles with this
>> problem and it burns me to the core.
>>
>> What did I do wrong?
>>
>> Berry
>
>

I didn't add any Sorbate. I had read that if you sterile filtered,
you could get away without it. Also, I bottled immediately. So maybe
I made a couple of mistakes. However, I'm almost positive that this
is not fermentation. I've had that happen before. This doesn't look
anything like it. If you let it settle for a few days the wine goes
crystal clear with the layer just on the bottom and there is no
"fizzing" of any kind.

Berry

On Sat, 20 Nov 2004 15:31:09 -0600, "Dar V" > wrote:

>I just assumed you stabilized the wine before sweetening, did you? Cause if
>you didn't stabilize, John is right, you could have a bunch of bottles that
>might pop on you.
>Darlene
>
>"J Dixon" > wrote in message
...
>> Berry,
>> Most likely you have a mild fermentation going on as .5 micron is NOT
>> sterile filtration. Is the wine slightly sparkling indicating that a mild
>> fermentation occurred in the bottle? It might be a better idea for you to
>> sulphite, sorbate, filter and then bottle next time around. I have got
>> away
>> with using .45 micron "nominal"cartridge filters without sorbating before,
>> but I do believe their filtration is more complete than the homestyle pad
>> filters. Not all filters are created equal I can tell you that from
>> experience. A .45 micron "absolute" filter will cost you around $90. The
>> term absolute is important as it indicates a higher standard of filtration
>> in which absolutely everything larger than .45 microns will be filtered
>> out.
>> (i.e. yeast) A .45 "nominal" filter will still do a great job of
>> brightening
>> up a wine, but will only do an adequate job of removing all of the yeast,
>> but costs $30. Like I said before I have used these before and it worked
>> out
>> ok. I have also use .2 micron nominal filter cartridges with good results.
>> A truly "sterile" filtration would require sterile bottles, an
>> absolute
>> filter of less than .5 microns, and a sterile bottling room. This is
>> challenging for the commercial winery and next to impossible at home.
>> HTH John Dixon
>>
>>
>> > wrote in message
>> ...
>>> Hi,
>>>
>>> I've recently bottled several wines in which I sweetened before
>>> bottling. With all of them I sterile filtered prior to adding the
>>> sugar with the 0.5 micron pads. The wine was absolutely crystal
>>> clear. I added the sugar to the wine and it still was crystal clear.
>>> The bottled wine looked great.
>>>
>>> Then the problem. As soon as a few days later a light colored
>>> sediment began to appear. After a few weeks now there is practically
>>> a 1/16" layer on the bottom of each bottle. If you shake the bottle,
>>> it totally clouds the wine! Thankfully, it doesn't stay suspended and
>>> it eventually settles back out, but I have about 150 bottles with this
>>> problem and it burns me to the core.
>>>
>>> What did I do wrong?
>>>
>>> Berry
>>
>>
>

> wrote in message
...
> Hi,
>
> I've recently bottled several wines in which I sweetened before
> bottling. With all of them I sterile filtered prior to adding the
> sugar with the 0.5 micron pads. The wine was absolutely crystal
> clear. I added the sugar to the wine and it still was crystal clear.
> The bottled wine looked great.
>
> Then the problem. As soon as a few days later a light colored
> sediment began to appear. After a few weeks now there is practically
> a 1/16" layer on the bottom of each bottle. If you shake the bottle,
> it totally clouds the wine! Thankfully, it doesn't stay suspended and
> it eventually settles back out, but I have about 150 bottles with this
> problem and it burns me to the core.
>
> What did I do wrong?

You didn't bulk age it before bottling with the new ingredients added.
If you had done this I think the slime would be in the bottom of your barrel
instead of in your wine bottles. Carefully pour it into glasses and enjoy it
when the lights are down low.... LOL!! Or send it to me:
Bob
27954-0021 USA

>
> Berry

Berry,
I have heard that too. Here's Jack's site
http://winemaking.jackkeller.net/index.asp . If you feel comfortable that it
is not fermentation, then I guess I would just decant the wine before you
serve it. Since I don't filter, I use a stabilizer - I have not had a
bottle bomb since then. I do get a dusting of sediment sometimes, but not
enough to worry about. I do follow Jack's guidelines about stabilizing and
sweetening, and then waiting 10 days or a month (I prefer) before bottling.
Stuff does settle out if you can wait that long. Try not to get
discouraged-I just try to learn from my miscalculations...lol.
Darlene

> wrote in message
...
>I didn't add any Sorbate. I had read that if you sterile filtered,
> you could get away without it. Also, I bottled immediately. So maybe
> I made a couple of mistakes. However, I'm almost positive that this
> is not fermentation. I've had that happen before. This doesn't look
> anything like it. If you let it settle for a few days the wine goes
> crystal clear with the layer just on the bottom and there is no
> "fizzing" of any kind.
>
> Berry
>
> On Sat, 20 Nov 2004 15:31:09 -0600, "Dar V" > wrote:
>
>>I just assumed you stabilized the wine before sweetening, did you? Cause
>>if
>>you didn't stabilize, John is right, you could have a bunch of bottles
>>that
>>might pop on you.
>>Darlene
>>
>>"J Dixon" > wrote in message
...
>>> Berry,
>>> Most likely you have a mild fermentation going on as .5 micron is
>>> NOT
>>> sterile filtration. Is the wine slightly sparkling indicating that a
>>> mild
>>> fermentation occurred in the bottle? It might be a better idea for you
>>> to
>>> sulphite, sorbate, filter and then bottle next time around. I have got
>>> away
>>> with using .45 micron "nominal"cartridge filters without sorbating
>>> before,
>>> but I do believe their filtration is more complete than the homestyle
>>> pad
>>> filters. Not all filters are created equal I can tell you that from
>>> experience. A .45 micron "absolute" filter will cost you around $90. The
>>> term absolute is important as it indicates a higher standard of
>>> filtration
>>> in which absolutely everything larger than .45 microns will be filtered
>>> out.
>>> (i.e. yeast) A .45 "nominal" filter will still do a great job of
>>> brightening
>>> up a wine, but will only do an adequate job of removing all of the
>>> yeast,
>>> but costs $30. Like I said before I have used these before and it worked
>>> out
>>> ok. I have also use .2 micron nominal filter cartridges with good
>>> results.
>>> A truly "sterile" filtration would require sterile bottles, an
>>> absolute
>>> filter of less than .5 microns, and a sterile bottling room. This is
>>> challenging for the commercial winery and next to impossible at home.
>>> HTH John Dixon
>>>
>>>
>>> > wrote in message
>>> ...
>>>> Hi,
>>>>
>>>> I've recently bottled several wines in which I sweetened before
>>>> bottling. With all of them I sterile filtered prior to adding the
>>>> sugar with the 0.5 micron pads. The wine was absolutely crystal
>>>> clear. I added the sugar to the wine and it still was crystal clear.
>>>> The bottled wine looked great.
>>>>
>>>> Then the problem. As soon as a few days later a light colored
>>>> sediment began to appear. After a few weeks now there is practically
>>>> a 1/16" layer on the bottom of each bottle. If you shake the bottle,
>>>> it totally clouds the wine! Thankfully, it doesn't stay suspended and
>>>> it eventually settles back out, but I have about 150 bottles with this
>>>> problem and it burns me to the core.
>>>>
>>>> What did I do wrong?
>>>>
>>>> Berry
>>>
>>>
>>
>

Berry,
I have heard that too. Here's Jack's site
http://winemaking.jackkeller.net/index.asp . If you feel comfortable that it
is not fermentation, then I guess I would just decant the wine before you
serve it. Since I don't filter, I use a stabilizer - I have not had a
bottle bomb since then. I do get a dusting of sediment sometimes, but not
enough to worry about. I do follow Jack's guidelines about stabilizing and
sweetening, and then waiting 10 days or a month (I prefer) before bottling.
Stuff does settle out if you can wait that long. Try not to get
discouraged-I just try to learn from my miscalculations...lol.
Darlene

> wrote in message
...
>I didn't add any Sorbate. I had read that if you sterile filtered,
> you could get away without it. Also, I bottled immediately. So maybe
> I made a couple of mistakes. However, I'm almost positive that this
> is not fermentation. I've had that happen before. This doesn't look
> anything like it. If you let it settle for a few days the wine goes
> crystal clear with the layer just on the bottom and there is no
> "fizzing" of any kind.
>
> Berry
>
> On Sat, 20 Nov 2004 15:31:09 -0600, "Dar V" > wrote:
>
>>I just assumed you stabilized the wine before sweetening, did you? Cause
>>if
>>you didn't stabilize, John is right, you could have a bunch of bottles
>>that
>>might pop on you.
>>Darlene
>>
>>"J Dixon" > wrote in message
...
>>> Berry,
>>> Most likely you have a mild fermentation going on as .5 micron is
>>> NOT
>>> sterile filtration. Is the wine slightly sparkling indicating that a
>>> mild
>>> fermentation occurred in the bottle? It might be a better idea for you
>>> to
>>> sulphite, sorbate, filter and then bottle next time around. I have got
>>> away
>>> with using .45 micron "nominal"cartridge filters without sorbating
>>> before,
>>> but I do believe their filtration is more complete than the homestyle
>>> pad
>>> filters. Not all filters are created equal I can tell you that from
>>> experience. A .45 micron "absolute" filter will cost you around $90. The
>>> term absolute is important as it indicates a higher standard of
>>> filtration
>>> in which absolutely everything larger than .45 microns will be filtered
>>> out.
>>> (i.e. yeast) A .45 "nominal" filter will still do a great job of
>>> brightening
>>> up a wine, but will only do an adequate job of removing all of the
>>> yeast,
>>> but costs $30. Like I said before I have used these before and it worked
>>> out
>>> ok. I have also use .2 micron nominal filter cartridges with good
>>> results.
>>> A truly "sterile" filtration would require sterile bottles, an
>>> absolute
>>> filter of less than .5 microns, and a sterile bottling room. This is
>>> challenging for the commercial winery and next to impossible at home.
>>> HTH John Dixon
>>>
>>>
>>> > wrote in message
>>> ...
>>>> Hi,
>>>>
>>>> I've recently bottled several wines in which I sweetened before
>>>> bottling. With all of them I sterile filtered prior to adding the
>>>> sugar with the 0.5 micron pads. The wine was absolutely crystal
>>>> clear. I added the sugar to the wine and it still was crystal clear.
>>>> The bottled wine looked great.
>>>>
>>>> Then the problem. As soon as a few days later a light colored
>>>> sediment began to appear. After a few weeks now there is practically
>>>> a 1/16" layer on the bottom of each bottle. If you shake the bottle,
>>>> it totally clouds the wine! Thankfully, it doesn't stay suspended and
>>>> it eventually settles back out, but I have about 150 bottles with this
>>>> problem and it burns me to the core.
>>>>
>>>> What did I do wrong?
>>>>
>>>> Berry
>>>
>>>
>>
>

"Dar V" > wrote in message
...
> I just assumed you stabilized the wine before sweetening, did you? Cause
if
> you didn't stabilize, John is right, you could have a bunch of bottles
that
> might pop on you.
> Darlene

Good point! It's been a few years since that happened to me, so I didn't
think of it. I guess that is a good sign, eh?!
Bob<><
>
> "J Dixon" > wrote in message
> ...
> > Berry,
> > Most likely you have a mild fermentation going on as .5 micron is
NOT
> > sterile filtration. Is the wine slightly sparkling indicating that a
mild
> > fermentation occurred in the bottle? It might be a better idea for you
to
> > sulphite, sorbate, filter and then bottle next time around. I have got
> > away
> > with using .45 micron "nominal"cartridge filters without sorbating
before,
> > but I do believe their filtration is more complete than the homestyle
pad
> > filters. Not all filters are created equal I can tell you that from
> > experience. A .45 micron "absolute" filter will cost you around $90. The
> > term absolute is important as it indicates a higher standard of
filtration
> > in which absolutely everything larger than .45 microns will be filtered
> > out.
> > (i.e. yeast) A .45 "nominal" filter will still do a great job of
> > brightening
> > up a wine, but will only do an adequate job of removing all of the
yeast,
> > but costs $30. Like I said before I have used these before and it worked
> > out
> > ok. I have also use .2 micron nominal filter cartridges with good
results.
> > A truly "sterile" filtration would require sterile bottles, an
> > absolute
> > filter of less than .5 microns, and a sterile bottling room. This is
> > challenging for the commercial winery and next to impossible at home.
> > HTH John Dixon
> >
> >
> > > wrote in message
> > ...
> >> Hi,
> >>
> >> I've recently bottled several wines in which I sweetened before
> >> bottling. With all of them I sterile filtered prior to adding the
> >> sugar with the 0.5 micron pads. The wine was absolutely crystal
> >> clear. I added the sugar to the wine and it still was crystal clear.
> >> The bottled wine looked great.
> >>
> >> Then the problem. As soon as a few days later a light colored
> >> sediment began to appear. After a few weeks now there is practically
> >> a 1/16" layer on the bottom of each bottle. If you shake the bottle,
> >> it totally clouds the wine! Thankfully, it doesn't stay suspended and
> >> it eventually settles back out, but I have about 150 bottles with this
> >> problem and it burns me to the core.
> >>
> >> What did I do wrong?
> >>
> >> Berry
> >
> >
>
>

> wrote in message
...
>I didn't add any Sorbate. I had read that if you sterile filtered,
> you could get away without it. Also, I bottled immediately. So maybe
> I made a couple of mistakes. However, I'm almost positive that this
> is not fermentation. I've had that happen before. This doesn't look
> anything like it. If you let it settle for a few days the wine goes
> crystal clear with the layer just on the bottom and there is no
> "fizzing" of any kind.
>
Yes but as John commented, you did not steril filter. 0.5 microns will not
remove all the yeast. You still need to stabilize if you use that large of
a filter mesh.

Ray

> wrote in message
...
>I didn't add any Sorbate. I had read that if you sterile filtered,
> you could get away without it. Also, I bottled immediately. So maybe
> I made a couple of mistakes. However, I'm almost positive that this
> is not fermentation. I've had that happen before. This doesn't look
> anything like it. If you let it settle for a few days the wine goes
> crystal clear with the layer just on the bottom and there is no
> "fizzing" of any kind.
>
Yes but as John commented, you did not steril filter. 0.5 microns will not
remove all the yeast. You still need to stabilize if you use that large of
a filter mesh.

Ray

Ray,
So, you're thinking he's got the makings of some bottle bombs then....
That's 150 bottles...what would you do? Uncork them back into a carboy and
then stabilize?
Darlene

"Ray Calvert" > wrote in message
. com...
>
> > wrote in message
> ...
>>I didn't add any Sorbate. I had read that if you sterile filtered,
>> you could get away without it. Also, I bottled immediately. So maybe
>> I made a couple of mistakes. However, I'm almost positive that this
>> is not fermentation. I've had that happen before. This doesn't look
>> anything like it. If you let it settle for a few days the wine goes
>> crystal clear with the layer just on the bottom and there is no
>> "fizzing" of any kind.
>>
> Yes but as John commented, you did not steril filter. 0.5 microns will
> not remove all the yeast. You still need to stabilize if you use that
> large of a filter mesh.
>
> Ray
>
>

Ray,
So, you're thinking he's got the makings of some bottle bombs then....
That's 150 bottles...what would you do? Uncork them back into a carboy and
then stabilize?
Darlene

"Ray Calvert" > wrote in message
. com...
>
> > wrote in message
> ...
>>I didn't add any Sorbate. I had read that if you sterile filtered,
>> you could get away without it. Also, I bottled immediately. So maybe
>> I made a couple of mistakes. However, I'm almost positive that this
>> is not fermentation. I've had that happen before. This doesn't look
>> anything like it. If you let it settle for a few days the wine goes
>> crystal clear with the layer just on the bottom and there is no
>> "fizzing" of any kind.
>>
> Yes but as John commented, you did not steril filter. 0.5 microns will
> not remove all the yeast. You still need to stabilize if you use that
> large of a filter mesh.
>
> Ray
>
>

With 150 bottles he is probably going to be storing some of them for a
considerable period. If they are throwing a lot of sediment, that cannot be
good for them even if they do not go to exploding.. If there were only a
few bottles I would say, drink them up soon. But 150 bottles?

Yes, I think I would put them back in carboy for a period of time, stabilize
and re bottle. But I have never had this happen so I am not speaking from
experience.

Ray

"Dar V" > wrote in message
...
> Ray,
> So, you're thinking he's got the makings of some bottle bombs then....
> That's 150 bottles...what would you do? Uncork them back into a carboy
> and then stabilize?
> Darlene
>
> "Ray Calvert" > wrote in message
> . com...
>>
>> > wrote in message
>> ...
>>>I didn't add any Sorbate. I had read that if you sterile filtered,
>>> you could get away without it. Also, I bottled immediately. So maybe
>>> I made a couple of mistakes. However, I'm almost positive that this
>>> is not fermentation. I've had that happen before. This doesn't look
>>> anything like it. If you let it settle for a few days the wine goes
>>> crystal clear with the layer just on the bottom and there is no
>>> "fizzing" of any kind.
>>>
>> Yes but as John commented, you did not steril filter. 0.5 microns will
>> not remove all the yeast. You still need to stabilize if you use that
>> large of a filter mesh.
>>
>> Ray
>>
>>
>
>

"Dar V" > wrote in message
...
> Ray,
> So, you're thinking he's got the makings of some bottle bombs then....
> That's 150 bottles...what would you do? Uncork them back into a carboy
and
> then stabilize?

It beats the heck out of waiting for the dreaded PUNG! when a bottle
blows. It's the waiting that kills ya.....

> Darlene
>
> "Ray Calvert" > wrote in message
> . com...
> >
> > > wrote in message
> > ...
> >>I didn't add any Sorbate. I had read that if you sterile filtered,
> >> you could get away without it. Also, I bottled immediately. So maybe
> >> I made a couple of mistakes. However, I'm almost positive that this
> >> is not fermentation. I've had that happen before. This doesn't look
> >> anything like it. If you let it settle for a few days the wine goes
> >> crystal clear with the layer just on the bottom and there is no
> >> "fizzing" of any kind.
> >>
> > Yes but as John commented, you did not steril filter. 0.5 microns will
> > not remove all the yeast. You still need to stabilize if you use that
> > large of a filter mesh.
> >
> > Ray
> >
> >
>
>

"Dar V" > wrote in message
...
> Ray,
> So, you're thinking he's got the makings of some bottle bombs then....
> That's 150 bottles...what would you do? Uncork them back into a carboy
and
> then stabilize?

It beats the heck out of waiting for the dreaded PUNG! when a bottle
blows. It's the waiting that kills ya.....

> Darlene
>
> "Ray Calvert" > wrote in message
> . com...
> >
> > > wrote in message
> > ...
> >>I didn't add any Sorbate. I had read that if you sterile filtered,
> >> you could get away without it. Also, I bottled immediately. So maybe
> >> I made a couple of mistakes. However, I'm almost positive that this
> >> is not fermentation. I've had that happen before. This doesn't look
> >> anything like it. If you let it settle for a few days the wine goes
> >> crystal clear with the layer just on the bottom and there is no
> >> "fizzing" of any kind.
> >>
> > Yes but as John commented, you did not steril filter. 0.5 microns will
> > not remove all the yeast. You still need to stabilize if you use that
> > large of a filter mesh.
> >
> > Ray
> >
> >
>
>