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Thanks for the info

Thanks for all the input. How well does cider clear? Will I need an fpack with cider? I'd like to do a spiced version. How much spice would be needed for 6 gallons thats not over powering but adds a nice profile? X sticks of cinnamon X cloves etc

yeah i can spell... sugar :slp

Thanks for the quick response. Ok. Is there a formula for using cider? Adding water, etc. Or just go straight cider and add suger to get the a good starting SG?

I think I want to try an apple wine for next years holiday season. Is there a difference when using juice vs cider? Is one better than the other?

MLF is a slow process to begin with. I'd get the temp up to 70+.

Not to thread jack, but... Tom, have you heard anything from Gino Pinto's about this Chilean season?

Welcome! I too used Corrado's juice this past season (actually a little late in the season). Be careful wiit the Corrado's branded juice buckets. My father-in-law and myself have both had issues with these buckets. My Corrado's branded came started and the bucket was only full to about 5...

After some research the banana flavor is most likely a bi-product of carbonic maceration... but that would be a completely different thread. Sorry for the thread jack.

Is a banana'ish flavor from stressed yeast?

Ain't dat da troot!

This is the problem wine from Corrado's as seen in the racking hose. Actually looks like iced tea...

Thanks Tom. I ran Super Kleer through it. It is still a bit hazy. I racked and added PE to see if it could help in clearing the haze. Just wondering how long I can let the wine sit on the PE.

I'm trying to use pectic enzyme as a clarifier... my question is... How long after adding pectic enzyme should I rack?

The taste isn't bad its just nothing to right home about. Weak body. Bad color. It's totally my fault. I waited too long and took a gamble on what must was left at Corrado's. This is the batch that was started when I picked it up. I just rode it out to see how it would come along. Didn't have...

Not even sure if this is worth bottling. Its drinkable but nothing to be proud of. Might just put it one gallon jugs. Lesson learned... don't wait too long in the season to pick up your juice buckets.

You are looking for the light itself. If you see a "beam", this means there are particles that the light is reflecting off of. You don't want to see a beam.

Thanks I'll give that a try. I'll have to pick some pectic enzyme up next week. Should this be done after a fining agent? One has been fined and degassed the other has not but they both have the same haze.

http://www.winemakingtalk.com/forum/showthread.php?t=5748 They are both Cab Sauvs These are the Corrado's buckets. One wouldn't go to dry. Stopped at 1.000. The other was started when I bought the bucket. Both have been a bit of a pain. The temp is 72.

Both of my juice wines look like this. One has been cleared with Super Kleer. The other has not. They have both been sitting untouched for close to a month. But, they both look like this. It is my understanding that you should not be able to see a light beam. This indicates and issue. What...