How long between adding the campden & sorbate, and then bottling?
Darlene
Wisconsin

> wrote in message
oups.com...
>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?
>