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  1. Mariclaire Primeau

    Cloudy wine before backsweetening

    Maybe that’s my problem. I just kind of figured once the sugar was gone it was time to bottle. It’s been about 2 months. Maybe I should just wait before adding anything or trying to make it clearer
  2. Mariclaire Primeau

    Cloudy wine before backsweetening

    No my apples weren’t very tannic I don’t think, mostly Macintoshes. I tested my pH when I started and it was 3.5
  3. Mariclaire Primeau

    Cloudy wine before backsweetening

    Thanks I will give it a double dose of pectic enzyme and see what happens.
  4. Mariclaire Primeau

    Cloudy wine before backsweetening

    Thanks I will try adding more pectic enzyme
  5. Mariclaire Primeau

    Cloudy wine before backsweetening

    That’s interesting I’ve never heard of using bananas like that. Thanks for the reply
  6. Mariclaire Primeau

    Cloudy wine before backsweetening

    Hi, I’ve tried to search this topic without coming up with a straight forward answer to what I should do. My problem is that my Apple wine is ready to bottle, it’s done fermenting according to the gravity reading, I was planning to back sweeten it. Thing is it’s a bit cloudy, my previous batches...
  7. Mariclaire Primeau

    Concord grape wine, testing acid

    Yes watering down will help with acidity and it won’t harm the flavour unless you water it down way too much, since concords have very strong grape flavours if anything it should help mellow some of the foxiness sometimes associated with concords. I wouldn’t add frozen concentrate unless it’s...
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