You don't have to have a filter system. I use an inline filter and have had great results with it. This wine needs several rackings to get all the spices out. I would not suggest whole spices unless you are going to let it stay in the wine for a long time. I would not know how long that would be...
Is 375 ml too much to add to a 6 gallon batch? The alcohol level of the batch is very near non-alcoholic. It is one of those dessert wines. Orchard Breezin Black Currant.
I would like to boost the alcohol level of my Black Currant batch before I bottle it. I saw someone mentioned adding everclear. I have a 6 gallon batch but I have 2 questions.
1. Does everclear add flavor?
2. how much should I add to a 6 gallon batch just to boost it?
I started my last kit on 11/2. On 11/4 you could smell that it was fermenting. I never once saw it bubble and 2 days later there were no signs at all of fermentation. I thought maybe the yeast was no good that I used so on Friday 11/8 I pitched some more yeast (D47). Still no signs of fermenting.
I used Sulphite, Potassium Sorbate then used Kieselsol and Chitosan. It is what came in the kit. The first 2 I believe are for stabilizing and degassing and the second 2 for clarifying.
I did the clarification and stabilizer for my wine on Wednesday. Almost overnight the wine went clear. I saw a lot of white stuff at the bottom of the carboy and now there is white stuff that almost looks like it is growing. Any ideas?
Here are some more label for Wines that are in the works
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