Corn starch issue

[andy123]

I was given a bunch of peach shake base. I think it's for making smoothies.I was able to ferment it by mixing it with fruits or juices reducing the sodium benzoate preservative. This makes a tasty peach wine but it stays cloudy due to corn starch. I have tried sparkaloid, bentonite, pectic enzyme and egg whites without success in clearing. I was wondering if amylase enzyme might work to convert starch to sugar. We have an opening for a wine chemist.

 

[andy123]

Why yes Andy,as it turns out in this circumstanceamylase enzyme was just what the doctor ordered. At a rate of double the suggested dosage it did in fact knock the starch haze down to a still imperfect but passable country wine. Glad I could help.

 

[paubin]

Andy, your cracking me up ! I think no one gave you an answer because no one has run into corn starch in their wines before. If I want peach wine I make it with peaches and leave the smoothy mixes to smoothies. I'm glad you fixed it and hope it is tasty for all the trouble it gave ya.


Pete