Hi everyone.
Two weeks ago I bottled 5 gal. of tomato wine. It was clear I thought. I used sparkloid.
I tried it last night and now seems to have more bite than before and it has a definate haze to it. I did not sweeten because my wife and I didn't think that it needed it. The ph was good (don't have my note book available right now) and so was the sg.
I was thinking maybe opening the bottles and trying pectic enzyme (which I did add in the beginning) amount also in my note book left at my office! and sweeten with honey which I never used before but read it would take some of the bite out. When we tasted before bottling it had a wonderful taste and I want to get that back.
Can anyone give me any advise? I would greatly appreciate it.
Thank You, John
Two weeks ago I bottled 5 gal. of tomato wine. It was clear I thought. I used sparkloid.
I tried it last night and now seems to have more bite than before and it has a definate haze to it. I did not sweeten because my wife and I didn't think that it needed it. The ph was good (don't have my note book available right now) and so was the sg.
I was thinking maybe opening the bottles and trying pectic enzyme (which I did add in the beginning) amount also in my note book left at my office! and sweeten with honey which I never used before but read it would take some of the bite out. When we tasted before bottling it had a wonderful taste and I want to get that back.
Can anyone give me any advise? I would greatly appreciate it.
Thank You, John