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thanks Thanks for your replies everyone- I will make some enquiries.

Hi- I live in the UK where 1 gallon is larger than an American gallon. I have just broken my one and only (very useful) American gallon demijohn. I don't suppose anyone knows how I could get hold of another one in England. I don't mind paying to get one sent over. I really miss it as the size is...

Well I have been making wine since I was 12 and I am also a Senior Scientist and I never add SO2 at the end of fermentation. OK, I have the occasional blown cork but rather that than feel the arrhythmia of my heart beat after a few glasses of SO2 treated wine. SO2 causes changes in lung and...

first wine i ever made I made my first wine when I was 12. It was a recipe for champagne from my grandmothers old wine book. It had no yeast and loads of apples. It looked disgusting and I threw it all away. Little did I know it was meant to look like that! I am now 57 and hold my local...

Hi - I am following on twitter- Fizzerzz in St Albans UK

sparkalloid problem Hi- I hope this the right thread. I recently used Sparkalloid to clear a slightly hazy gooseberry wine. The haze is now much worse! Do you think I should now use a negatively charged fining agent to clear my wine- If so what would you suggest?

Hi - I am a scientist and I think my cloudy apple wine could possibly be caused by ursolic acid which is found mainly in apple skin. This has a negative charge. It seems that Sparkaloid is positively charged and so this should precipitate out the ursolic acid. I managed to get some Sparkaloid on...

Thanks for the advice- I will try and get hold of some Sparkaloid although I am in England and this may be difficult. Nice to talk to you all- I have been making wine since I was 12 (I am now in my 50s) but this is the first forum I have joined!

Only pectolase. I am sure the wax on the apples has caused the haze ( I will peel them next time) and i need to know how to remove this specific haze. I do not want to throw loads of clearing chemicals at the wine which may not work. Has anyone found the best clearing agent for a wax haze.

Does anyone know how to clear apple wine. It is not a pectin haze. I suspect it is due to the waxy apple skins. The wine tastes great but looks murkey.