Recent content by Caselesss

I'll have to try the pectic enzyme. I put some in a pint jar and tried some bentonite and it hasnt done much of anything either but I didnt know if it would after fermentation. I wondered if Chitosan and keisesol would do anything

Ive got a pear wine that isn't settling. Its been in a carboy sitting for almost 2 months. Ive tried running it through cheese cloth but it just clogs up the cheese cloth. Is there something I can add to it to help it settle faster or do I just need to give it more time?

Thanks for all the help! I think it might be saved! I added the potassium sorbate and simple syrup and 2 bottles of the cherry juice concentrate and its definitely better. Still have room to improve but for my first attempt I'm happy with it. Thanks again for all the help!

Thanks for the help! My next batch I'll definitely try more fruit.

I will give that a try! Thanks for the tip!

Its very dry. I added a little simple syrup and was going to let it sit for a few days and try it again. I'm just afraid its a lost cause but I hate to pitch it after all this work and time. But my first attempt I expected to be a learning experience but I wondered if anybody had another idea of...

Yes next to no flavor. The recipe I used called for 2 lbs of fruit for about 1 1/2 gallons of water. Every other recipe ive found says 4-6 lbs of fruit per gallon, that's whats leading me to believe I needed to use more fruit

Total newb question.....I made some fruit wine (cherry) and everything seemed to be working perfectly. Good fermentation, good alcohol content, good clear color. I'm guessing I didn't use enough fruit so I want to try again. My question is can I salvage this wine somehow? Or pitch it and start a...