I have been having a problem with sediment in the bottles recently. I
am thinking that it is the result of the campden I add before bottling.
I usually only make 1 gallon batches so it is easier to use campden,
however with the inert binding agents I often see "floaties" in the
wine after the late addition. How can I avoid this in the future? The
last batch bulk aged and was crystal clear, then I added campden and
sorbate, bottled, and now I have sediment?