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Old 02-21-2013, 08:20 PM   #11
Longtrain
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Sara:

Thanks for the info on the PE time frame. I opened a bottle last weekend for some guests who like sweeter wines, they drank the whole bottle and were amazed when I explained that it came from frozen grape juice! This is really nice, I did sweeten to 1.020,on the next batch may make some off-dry to see how it compares as to smoothness and aroma, etc.

Tony

 
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Old 02-22-2013, 08:20 AM   #12
BobR
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Quote:
Originally Posted by Longtrain View Post
I let the peptic enzyme work for about 8 hours, then added the yeast. Not really sure if that amount if time as necessary for a one gallon batch, but I figured it wouldn't hurt. Some 6 gallon recipes say to let the PE work for 24 hours.
Sara & Longtrain,

I didn't see any campden tablets being used in this recipe and was wondering if they were needed at any point. Since they weren't used, there was no problem in adding the yeast 8 hours after peptic enzyme? Would waiting 24 hours have an effect?

 
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Old 02-23-2013, 06:45 AM   #13
saramc
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Quote:
Originally Posted by BobR View Post

Sara & Longtrain,

I didn't see any campden tablets being used in this recipe and was wondering if they were needed at any point. Since they weren't used, there was no problem in adding the yeast 8 hours after peptic enzyme? Would waiting 24 hours have an effect?
A 24 hr wait after adding the pectic enzyme would just give the gas it creates more time to 'blow off', but 8-24 is pretty common.

 
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Old 02-24-2013, 02:03 PM   #14
Longtrain
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After racking and clearing, add the recommended amount of K-Meta and Pot Sorbate, depending on the volume of wine you are making.

 
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Old 06-10-2016, 12:44 PM   #15
Whitehrs
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Quote:
Originally Posted by Longtrain View Post
I was going to make a whole White-Zin kit, but it would take her years to drink 30 bottles!
Is that Really a bad thing? I'm thinking that it would just get better with time, and give you time to make more.

 
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