Why are you adding sorbate after bulk aging?

Totally *rse about face! (IMHO).

I rarely use sorbate anyway, because I ferment all my wines totally dry,
and certainly would NEVER, NEVER do it at the end of bulk aging. The process
of aging is, among other important things, a slow process of degassing and
all fermentation has to be completed before you bulk age!

Similarly I use crushed, dissolved, campden tablets as a known measured
dose when I adjust the SO2 levels before bulk aging.

I do not adjust again immediately before bottling!

I normally bulk age for at least one year for my red wines and over 6 months
for my ordinary whites.

In 30+ years of wine making I have never had your problem! So perhaps I
might be doing something different to the way you are doing it

--
Trevor A Panther
In South Yorkshire, England
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> 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?
>