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I have had a peach wine (all fruit) bulk aging for about 18 months now and want to bottle soon but it still has a haze to it. Fermentation to dry went off without a hitch. I used lallyzme Cmax for enzyme , should i add some more enzyme to try to clear it up? If so how much per gal? Sorry...

Or drink more...

Its not dirt, its clay It will be fine if you don't add too much

So does age..lol Not that I'd know anything about those things

I'd just throw in the skins and just let her rip!

Warning!! Wine may contain ants or other creepy crawlies....and you were worried about sulfites? :)

Thanks for the replies!

What are the characteristics that differentiate between the two? Is it ph, tannins, brix? What is it that I should look for that will tell me to let a particular wine sit for 5+yrs or to just drink it at 1yr? Mainly I'm talking about. Reds, but I. Know some whites like chardonnay...

Don't you mean 0 brix?

Is it still fermenting?

I bump the sg to 1.085 on my raspberry peach Sangria :d:d

I'd rather use some wine as part of the marinade than the Lees, not sure a yeasty flavor would appeal to me.

Just a newb question but... If it is already fermenting, what is the advantage of introduction of a new strain of yeast at this point? Nutrients I get to help it complete, but it seems that the yeast has already gotten a good start?

I did the wines grapes direct pinot this past fall. It came with Assmanhausen yeast ,, Fernand k, some Tartaric acid and oak cubes. I also fermented 1 bucket with rc212. I used vp41 for mlf. I blended and it is currently bulk aging. The taste is already great for such a young wine!

I just bottled mine yesterday after 1 1/2 yrs of bulk aging. I'm very happy with the results, though I think it could still use some more age to be its best. About 6 months into aging it developed an awfully strong banana flavor and at times a rubbery smell, I thought it was ruined. But all of...

Ok thanks for the advice, it is much appreciated. I ll get it racked onto some kmeta ASAP.

Redid the chromatography. It's been stuck at this for at least a month. On 2-12-15 used VP41 rehydrated w/ Acti Ml and used opto Malo plus for nutrient. Been stirring about once a week. Temps have been at constant 70 degrees. No kmeta added. Is there a chance that this just won't...

Looks like some kind of ant to me. Maybe a queen.

Uggh. I left my chromatography paper in the solution for a week! What are the odds that it is OK? My gut tells me to do it again and not forget it:h

go for it.