drainsurgeon
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- Jun 9, 2016
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I posted this in the specialty wines section (in a Skittle wine thread) about 4 days ago and got no response so I'm going to try here.
I just started my first Skittle wine about 4 weeks ago and now wish I had read this whole thread through first. The wax in the primary was a messy nightmare to clean up. Freezer to remove most of the wax next time. My biggest goof was the pectolase. After looking all over the supermarket for pectolase I asked a couple of ladies in the baking isle what pectolase was and they both guessed pectin. So that's what went into this batch! I am also having a bit of trouble getting it to clear so added chitosan yesterday and within hours there was a 1" layer of lees on the bottom of the 6 gallon carboy. It's still pretty cloudy however and not sure if I should proceed with the Amylase or Bentonite or adding the Pectic Enzyme at this time. Or maybe a combination?? Any suggestions?
I just started my first Skittle wine about 4 weeks ago and now wish I had read this whole thread through first. The wax in the primary was a messy nightmare to clean up. Freezer to remove most of the wax next time. My biggest goof was the pectolase. After looking all over the supermarket for pectolase I asked a couple of ladies in the baking isle what pectolase was and they both guessed pectin. So that's what went into this batch! I am also having a bit of trouble getting it to clear so added chitosan yesterday and within hours there was a 1" layer of lees on the bottom of the 6 gallon carboy. It's still pretty cloudy however and not sure if I should proceed with the Amylase or Bentonite or adding the Pectic Enzyme at this time. Or maybe a combination?? Any suggestions?