MurphyTexas
Just Sippin
- Joined
- Feb 20, 2012
- Messages
- 70
- Reaction score
- 2
Hi Y'all,
I have a 6 gallon batch of smuckers seedless blackberry jam wine at SG 1.035 in the primary fermenter and am going to use it as my SP starter. I have 6 gallons of the lemon / sugar per Lon's recipe whipped and waiting for the blackberry to drop to SG 1.020 which should be very soon.
My blackberry wine has about a quarter to half inch of solids stuff floating on the top which I wasn't expecting since I thought it was just juice.
The question I have is: should I skim and trash the stuff on the top prior to my primary racking thus removing it from my SP starting slurry? Or does it serve some positive benefit for starting the SP? What would you do?
This is my first "jam wine" SP so I don't know what that top floating solids is made of. Is it Pectin?
I have a 6 gallon batch of smuckers seedless blackberry jam wine at SG 1.035 in the primary fermenter and am going to use it as my SP starter. I have 6 gallons of the lemon / sugar per Lon's recipe whipped and waiting for the blackberry to drop to SG 1.020 which should be very soon.
My blackberry wine has about a quarter to half inch of solids stuff floating on the top which I wasn't expecting since I thought it was just juice.
The question I have is: should I skim and trash the stuff on the top prior to my primary racking thus removing it from my SP starting slurry? Or does it serve some positive benefit for starting the SP? What would you do?
This is my first "jam wine" SP so I don't know what that top floating solids is made of. Is it Pectin?