Wine bottling worries

[boozy_shoes]

This weekend I had a bottling session of some wines I had. I racked the wines off onto 1 camden tablet per gallon and 1 flat tsp of wilko wine stabiliser per gallon into my bottling bucket. I then gave them a stir and then bottled straight away.

I have since noticed that there seems to be some little white bits floating around in the bottles. Can anyone tell me whether what I have done is stupid, safe or a good idea and if I have made a schoolboy error is there anyway I can rescue them.

Thanks in advance

 

[iceo]

i had problems using camden tablet(wilkos) even when well crushed i still had white bits floating in the top inch. so i stopped using them. was told its better if you use the powder form

 

[Chippy_Tea]

This weekend I had a bottling session of some wines I had. I racked the wines off onto 1 camden tablet per gallon and 1 flat tsp of wilko wine stabiliser per gallon into my bottling bucket. I then gave them a stir and then bottled straight away.

I have since noticed that there seems to be some little white bits floating around in the bottles. Can anyone tell me whether what I have done is stupid, safe or a good idea and if I have made a schoolboy error is there anyway I can rescue them.

Thanks in advance

You haven't mentioned degassing, the the CO2 bubbles help hold the sediment making the wine difficult to clear so maybe its the same with the campden tablet, i always degas with a home made coat hanger wand and a drill, there is never anything left suspended in my wine.

I always use finings and let the wine clear before i bottle i have never seen anyone post that they bottle before the wine is clear.

 

[boozy_shoes]

The sample I tried was flat as anything before I did anything and there was no fizzing during racking and bottling. It also looks very clear in the bottles except for these few bits. I've already taken note to leave it a while after stabilising in future.

The main question I have is whether the bottles with the stabiliser in are unsafe to drink or if they will have been diluted sufficiently to prevent me having to open and rack the bottles into DJ's again and wait for it to drop out before going through the whole bottling process again. I'm not that fussed about the white bits if they won't hurt me or anyone else drinking the wine.

Thanks again

 

[matjam]

Hi Boozy Shoes

I too use Wilko CT and stabiliser and occasionally have also noticed tiny white dust like particles floating about after adding them. Not sure if it's from the tables or the stabiliser though!
However, I just forget about it and put the bottles away. Not noticed any of the bits when it comes to drinking time!
I'm sure they just need time to dissolve fully.

Next time I'm going to see if I can dissolve them better in a tiny amount of hot water prior to adding to the DJ I'm racking into.

 

[alanywiseman.]

Best practise is to ferment stabalise and leave for at least a few days, degas then bottle. You may find that if you have not sufficently degased the pressure can build up in warmer weather causing the corks to pop. How long has it bee between the end of fermentation and bottling?

The floaters are tha campden ans stabaliser and will dissolve with time so dont worry :thumb: