I have nearly 5 gallons of wine which has been sitting in a glass carboy w/airlock since the Fall of 2015. Two full days of harvesting and bag squeezing got the initial juice into the primary. The product was racked twice; then neglected ever since. Grapes are Edelweiss. Notes are sketchy at best.
Is it worth the time/expense to bottle it up? If yes, what steps would you take to rescue such a potential cache? Looking for a list of detailed steps. Normally I would add wine conditioner (contains potassium sorbate) prior to bottling and call it good.
NOTE: There are some crystals ringing the outside of the surface. Some sediment on the bottom of the carboy too. Worried about both conditions contributing to off flavors.