Thanks Prewno! So far, so good. Been almost a year now and I still enjoy a glass every once in awhile. It definitely mellowed over 6 months and may be now a touch too sweet. Still good though.
It went fairly smoothly - the dissolving of the candy is the part that took the longest. Just like other candy types made on here, there is a waxy, flocculant sediment (the remains of the binding material in the candy), but in this case the sludge settles to the bottom instead of floating to...
No real updates... two months or so ago I cleared it with Amylase enzyme and racked off the sediment... it's clear but not crystal clear. Trying to decide if I want to do Sparkolloid, but the haze is so slight that I wouldn't be too concerned bottling as is. I'm really glad that the green color...
My coffee wine started last January is ready to bottle at a SG of about 1.020, and has some definite odd tastes to it. I'm gonna shelf it for a year or so and see what happens, but I'm pretty skeptical. My choice would be to not make another batch at this point though.
So I think I dodged a bullet... The SG has not moved, no more CO2 has saturated into the wine, and it is still crystal clear. I am gonna keep an eye on it awhile longer but all looks well.
We'll see what I have to say when my winery is covered in pee in six months.... Haha!
Skittles and other candies use cornstarch as a binding agent. Amylase is added to break down the residual starches, otherwise you end up with a permanent unclearable haze.
Jack Keller mentions sodium benzoate:
Another stabilizer is sodium benzoate, sold as a chemical or as Stabilizing Tablets. Its action is much the same as potassium sorbate. One crushed tablet per gallon of wine, added in conjunction with one crushed Campden tablet per gallon, is usually...
I did... when I got home I dosed with sorbate and kmeta (needed). I will watch the SG and the airlock over the next few days/weeks to see what happens.
I touched all of my batches of wine yesterday in one way or another, and I must have just done too much :re
thanks all!!
So... I have 6 gallons of original recipe skeeter pee in secondary. The batch was started in February and has been completely clear for a month. Last night I carefully racked off the clearing sediment and added 4 cups of sugar, stirred to dissolve. Forgot to check whether I stabilized before I...
Okie dokie. I went ahead and started this wine and we'll see how it turns out. I'm going to hit it with Amylase enzyme when it's done fermenting to address the starch issue... I saw that Skittles also had starch in them so it shouldn't be any kind of a deal-breaker.
The 'kids never...