- Joined
- Apr 18, 2022
- Messages
- 106
- Reaction score
- 202
I made a batch of apple wine from 100% “pressed cloudy” apple juice.
I added sugar syrup to SG 1.085 and added pectolaze, nutrient etc.
We were in middle of a heat wave when I pitched the yeast but I was still surprised that the SG went from 1.085 to 0.996 in 4 days.
I’ve had it in a glass secondary for a couple of weeks now with 1 litre in a plastic bottle in the fridge. I’m seeing a healthy build up of sediment in both but no signs of clearing.
Should I expect this to clear or will the finished wine be cloudy?
Thanks, G
I added sugar syrup to SG 1.085 and added pectolaze, nutrient etc.
We were in middle of a heat wave when I pitched the yeast but I was still surprised that the SG went from 1.085 to 0.996 in 4 days.
I’ve had it in a glass secondary for a couple of weeks now with 1 litre in a plastic bottle in the fridge. I’m seeing a healthy build up of sediment in both but no signs of clearing.
Should I expect this to clear or will the finished wine be cloudy?
Thanks, G