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So...I added 1/4 teaspoon of the pectic enzyme about a week ago. I have not added any sweetener at all. It's still cloudy. Should I degass at this point? Or should I just continue to be patient?

Thanks! I racked and added the tablets a few days ago. It's still pretty cloudy. I was thinking I'd like to backsweeten with Apple Juice concentrate. What's the best way of doing that? Can I do that at any time now while I wait for it to clear? I did have an airlock on the wine at all times.

I am making the 3 gallon recipe of Apple Wine using Vintner's Apple Wine Base. I added all of the ingredients per the recipe to the bucket on 1/26. On 1/28, the 1/28 the sg was 1.078 and I added the yeast (Red Star Cote des Blancss yeast. On 1/29 the sg was 1.072; I stirred the top half of the...

I'm a first time wine maker and just bottle my first batch of wine today...a White Zin from a kit. I have Apple in the fermenter now.

I bought a can of Vintner's Apple Fruit Wine Base and plan to make the 3-gallon recipe. It calls for the base, 3.5 cans warm water, 4 lbs sugar, 1 tsp citric acide, 2.5 teaspoon yeast nutrient, 1 tsp pectic ensyme, 3 campden tablets (crushed or 3 liquid tsp solution of bisulphite), 1 package...

Hi Julie...I just joined this forum today. My husband bought me some Wine Making equipment for Christmas. I am from Beaver County. Can you share the name of the Wine Making supply store in Portersville? That is very close to me