This is second year making loquat wine and it is TERRIBLE to clear. I put 3 tablespoons of pectin enzyme in 2 gallons, twice, then separated it into 1 gallon fermenters. Choices: add more pectin enzyme? Add Keiselsol/chitosan? Add Bentonite with warm water? Just relax and wait?
last years cleared after 3 dosings of pectin enzyme powder and it still took a month and still had ALOT of pectin waste. Is this just how this fruit is?
Does banana wine do the same fluffy pectin goopy thing? Seems like it would since both Japanese plum and banana break down so much(I haven’t made banana yet)
whatdya think?
last years cleared after 3 dosings of pectin enzyme powder and it still took a month and still had ALOT of pectin waste. Is this just how this fruit is?
Does banana wine do the same fluffy pectin goopy thing? Seems like it would since both Japanese plum and banana break down so much(I haven’t made banana yet)
whatdya think?