Hello fellow winemakers,
I am new to winemaking having only made a couple of batches. Recently I
decided to make ice wine. The problem is that shorty after I did the second
racking and the wine was just starting to clear (the wine was clear about
one third of the way down the glass carboy) I had to move. During the move
the sediment became suspended again and now it seems to be very slow to
clear. I am wondering if it is ok to just let it sit until it clears again
or will this affect the wine? Should I be adding some clearing agents again?
Is it O.K to let it sit longer when according to the instructions I should
be bottling it by now? My apologies if this has been asked and answered many
times but I did a google search and could not find the answers i need. Any
help would be greatly aprreciated.

Regards, Alan