Cranberry pectin

[wood1954]

My cranberry wine restarted fermentation and the pectin is settling out now. Sg is 1.010 and bubbling away. However there is a lot of pectin sitting in the bottom of the carboy. I’m thinking it’s probably too late for enzyme. I don’t remember what I did last time I made cranberry from berries. I guess I’ll just try to carefully siphon off what I can. Any ideas?

 

[hounddawg]

My cranberry wine restarted fermentation and the pectin is settling out now. Sg is 1.010 and bubbling away. However there is a lot of pectin sitting in the bottom of the carboy. I’m thinking it’s probably too late for enzyme. I don’t remember what I did last time I made cranberry from berries. I guess I’ll just try to carefully siphon off what I can. Any ideas?

View attachment 108538

let it bulk age for a year before siphoning off,
Dawg

 

[Ohio Bob]

If SG is 1.010 today, some of that sediment might be gross lees. If it was mine, I would rack in another 2 weeks. Your smaller jug looks way under filled to let it age that way for months. Keep the main carboy well topped off, don’t forget a dose of Kmeta. You may need most of that small jug to keep the main carboy topped up. Then let it sit for at least 3 months.

 

[winechef]

Looks like gross lees, pectin enzymes won't dissolve that. rack off, top up. and age it. 3 to 6. then taste. 6 months is perfectly fine to age cranberry wine. 1 year would be ok but not necessary. adjust sweetness, flavors, tannins ph etc after 6 months it may be perfect. bottle it once flavor. is to your liking.

 

[Rice_Guy]

1) use bentonite to make the lees more compact. Calcium pectate makes a firm gel / gummy like candy. Sodium does not gel with pectin.
2) add pectic enzyme since it will reduce the cloud on the clean liquid. Note the reaction rate is slower in alcohol so use lots
3) time

 

[wood1954]

If it ever stops fermenting… I’ve never had a wine finish so slowly.

 

[hounddawg]

My cranberry wine restarted fermentation and the pectin is settling out now. Sg is 1.010 and bubbling away. However there is a lot of pectin sitting in the bottom of the carboy. I’m thinking it’s probably too late for enzyme. I don’t remember what I did last time I made cranberry from berries. I guess I’ll just try to carefully siphon off what I can. Any ideas?

View attachment 108538

good color...
Dawg

 

[wood1954]

Doing my research I found out cranberry juice has about 6 grams of malic acid per liter, which is probably why it is still fermenting. The tiny bubbles should have been a clue. So today ill dose with so2 and rack it off the lees and pectin.

 

[BigDaveK]

Just FYI, I once had a wine I was convinced refused to stop fermenting, actively bubbling. Decided to check SG eventually, .990! Drill mounted rod produced a boatload of white foam. My conclusion was that active degassing can mimic an active fermentation.

 

[wood1954]

I bottled the cranberry today. The haze settled out real nice. The wine is a bit tart at ph 3.51 and TA at 9.88, I think it has good flavor and aroma , sure to get better with a little age.