ThousandJulys
Wino Extrordinaire
- Joined
- Dec 17, 2009
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So today I racked my totally dry and fermented gallon of apple wine into the glass fermenter. I call it Garden of Ethan Rich Apple wine because my friend Ethan and I did all the picking at his house. The wine right now is really hazy, obviously, and I know it has a ton of lees and pectin to get out.
I added 1/6 or so of a packet of Super-Kleer, since it's only a gallon. I'm hoping it will clarify it enough that I can just rack it again in a few days once it's settled, and start the finishing process of sweetening, stabilizing and adding glycerine.
My question is why do so many books tell you to wait 4-6 months, etc to do all these steps? It seems to me that I make delicious wines that everyone loves in a much quicker time. I've used gelatin finings mostly, but just got some super-kleer.
I have a blueberry wine that I made that fermented out in 2 weeks and I sweetened and stabilized it and within 3-4 WEEKS I racked and then bottled. It tastes like a delicious merlot with strong blueberry overtones.
So, am I being too speedy?
I added 1/6 or so of a packet of Super-Kleer, since it's only a gallon. I'm hoping it will clarify it enough that I can just rack it again in a few days once it's settled, and start the finishing process of sweetening, stabilizing and adding glycerine.
My question is why do so many books tell you to wait 4-6 months, etc to do all these steps? It seems to me that I make delicious wines that everyone loves in a much quicker time. I've used gelatin finings mostly, but just got some super-kleer.
I have a blueberry wine that I made that fermented out in 2 weeks and I sweetened and stabilized it and within 3-4 WEEKS I racked and then bottled. It tastes like a delicious merlot with strong blueberry overtones.
So, am I being too speedy?
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