Hi all,
I recently fermented a VH Blackberry trying to copy Wade's recipe, but my Cotes Des Blanc yeast was stronger than expected. I started with SG 1.110 and ended down around .990. With that much alcohol, I decided to dilute the 3-gal batch by expanding it to 4-gal. But I didn't want to lose the body and flavor, so this is what I did. I mashed up some nice fresh blackberries and poured boiling water over them, straining the juiceinto a pitcher. I sweetened this juice with table sugar and added water to make 1-gal. Then I added it to the wine. (I had already stabilized with K-meta and K-sorbate.) Next I added Super Kleer to the entire 4-gal batch, which caused most of the sediment to drop. However, the wine is still cloudy, presumably from the added fruit juice. Would pectic enzyme or some other fining agent help at this point?
I recently fermented a VH Blackberry trying to copy Wade's recipe, but my Cotes Des Blanc yeast was stronger than expected. I started with SG 1.110 and ended down around .990. With that much alcohol, I decided to dilute the 3-gal batch by expanding it to 4-gal. But I didn't want to lose the body and flavor, so this is what I did. I mashed up some nice fresh blackberries and poured boiling water over them, straining the juiceinto a pitcher. I sweetened this juice with table sugar and added water to make 1-gal. Then I added it to the wine. (I had already stabilized with K-meta and K-sorbate.) Next I added Super Kleer to the entire 4-gal batch, which caused most of the sediment to drop. However, the wine is still cloudy, presumably from the added fruit juice. Would pectic enzyme or some other fining agent help at this point?