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.