Search results

Added some pectin enzymes, hope that does it. I'll pick up Super Kleer next time in the wine store and then rack and degass and clear. and Pray it works out. thanks for the info.

I don't know much but that does not look good. I am interested to hear what the more experienced folks have to say!

How much Pectic Enzyme would you add for the 6 gal?

Thanks for the Laugh, i am taking off my shirt and walking over now. Cheers.

Could the kit be Old?

We had a really yeasty taste and smell, i didn't care for it at all , so racked it and back in the carboy for awhile.

I did add the clearing agent supplied, it would've been 74 degrees, and degassed with a drill and whip before adding the agent, i have it at 70 degree now and will wait.

So i'm a first time wine maker, by a kit, and i figured all is well following the instructions (had Jenice, my wife, help me read it all), and then it is time to bottle and the wine is cloudy a bit. No problem, but it didn't clear after the additional week of waiting, so i bottled it. Then...