Ray Calvert wrote:
> Surely you could not have added enough sulphite to get 1/4 in. of sediment.
> I think it is probably something else. Maybe Tartaric Acid falling out or
> maybe some zonked out yeast cells. Anyway, I am sure it is nothing to worry
> about. You might want to get a sulphite test kit and check the level. If
> it is excessively high you might aerate the wine a bit to get it down. Or
> give it a lot of time and it will probably drop on it's own.
>
> Ray
>
> "alien" > wrote in message
> ...
>
>>alien wrote:
>>
>>>I over sulphited a gallon of black currant wine to cure an infection. It
>>>seems to have worked, the wine tastes great, except for a soapy after
>>>taste. I decided to leave it for a year to blend with next years batch.
>>>Its kept in the coldest part of my flat (averaging about 14C) with a few
>>>other wines and I check them every few days. With in a space of 2 days,
>>>the wine suddenly dropped a white, cloudy sediment, about 1/4cm thick. I
>>>haven't tasted it yet, I don't want to move the bottle until the sediment
>>>has compacted a bit. Any suggestions as to what this might be? Is it
>>>sulphates dropping out of the wine?
>>
>>I think it is the sulphates dropping out of the wine, the soapy aftertaste
>>has almost dissapeared. It's quite a pleasant wine now.
>
>
>
After a few days it compacted right down to around 2mm thick. I work in
metric, 1/4cm is less than 1/8th of an inch I was more suprised at
how quickly it happened. Two days before I had checked in and there was
n't any visible sediment, then suddenly this layer of white sediment.
The ambient temperature had dropped a fair bit over this time however.