Recent content by claywine

So the pineapple wine is dry, bubbling has pretty much stopped and SG is 0.992 but it's not clearing. I've already added the sparkaloid, is there another way to clear?

Since I've added the Pectic Enzyme already does it harm the wine adding more when I'm ready to back sweeten?

Ok thanks! I will just wait it out then. Will the active fermentation prevent it from clearing during this process?

That was the plan, but I thought I could stop it fermenting early but looks like it didn't phase it. I can barely smell the fruit as it is now so I'll see what happens.

I guess there is no turning back now. So I racked into the carboy when the SG was 1.010 and added Camden and sorbate but it's still bubbling away pretty fast. Am I pretty much waiting for it to go dry now? As wine ages does it bring out the taste of the fruit more or alcohol? I will probably...

Well no turning back now I guess. So when it's done fermenting if I find a lot of the pineapple taste is gone is it a good idea to back sweeten with pineapple juice instead of sugar?

If I let it ferment out and the pineapple tastes is lessened because of the high alcohol can I back sweeten with pineapple concentrate instead of sugar to help get the taste back?

So I started my second batch of Dragon Blood but with pineapples and more sugar since I wanted to take the alcohol up a tick but I'm thinking based on the smell it might be getting too much so I would like to stop fermentation. I started at a 1.1SG and it's currently at 1.020SG. Can I stop it...