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.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Dave
 
Posts: n/a
Default Pink sediment

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


  #2 (permalink)   Report Post  
Tom S
 
Posts: n/a
Default Pink sediment


"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


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
TN: white and pink Burgundy, pink Sekt, Beaujolais DaleW Wine 0 12-04-2009 05:22 PM
Differences in sediment Rob Winemaking 5 22-02-2006 07:03 PM
Sediment and decanting Jose Wine 10 14-11-2005 05:22 PM
Bottle Sediment [email protected] Winemaking 10 11-02-2005 08:03 PM
Hardly any sediment. Did I rack too soon? Mark G. Winemaking 0 24-09-2004 04:52 AM


All times are GMT +1. The time now is 10:56 AM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"