Anyone have suggestions on how to liven up a wine that is about to be bottled? Also it isn't exactly clear yet and it's almost at the year mark. What do I do to get it to clear?
What I have is a 6 gallon batch of Pear wine from bartlett pears. I followed this recipe x6 for most everything on...
Crushed and pressed 80+ lbs. of Niagara grapes and added 5/16 tsp of sodium metabisulfite along with 7 1/2 tsp acid blend and about 2 1/2 lbs. of sugar to bring the brix up to 23 on 9/22/14. Racked off the pulp on 9/23/14(because there was a bunch of pulp) and dropped in d47 yeast. Fermentation...
