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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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I have two different wine kits going. A merlot that I racked from primary
into a carboy a couple of weeks ago and chianti that I just racked out of the primary this evening. I noticed bright pink sediment in the merlot about a week ago. Figured it was probably normal. Then tonight, an hour after racking, I noticed similar pink sediment in the chianti. Is this normal? What is it? My thought is to leave each in the secondary for a few weeks before racking again. Does the existence of the sediment indicate that I should change my plan and rack sooner? Thanks, Dave |
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![]() "Dave" > wrote in message ... > I have two different wine kits going. A merlot that I racked from primary > into a carboy a couple of weeks ago and chianti that I just racked out of > the primary this evening. > > I noticed bright pink sediment in the merlot about a week ago. Figured it > was probably normal. Then tonight, an hour after racking, I noticed similar > pink sediment in the chianti. Is this normal? What is it? My thought is > to leave each in the secondary for a few weeks before racking again. Does > the existence of the sediment indicate that I should change my plan and rack > sooner? Since it's red wine, you _could_ do an extra racking without risking any injury to the wine, but if it smells OK and has no film growing on it I'd leave it alone for 6 months or so. It'll drop a bit more sediment in that time, as well as improve quite a lot. BTW, that pink stuff is mostly spent yeast. Leaving it in there while the wine is bulk aging is a good thing. When things are OK, the minimalist approach is usually best. Tom S |
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