Jolly_Roger
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Made some elderberry wine in September and in my zeal to get everything to disolve completely I heated some water to disolve the sugar. I figured evrything else would disolve better in the hot water and added the pectic enzyme and most probably killed it.
After 2 rackings it was dry @ .999 so I stabilized it with K sorbate and K meta,
6 weeks later it still isnt clear.
Question; Should I add powdered pectic enzyme (how much to 5 gal?) to it now or just use a clearing agent, ""the only one I have on hand is sparkaloid" ?
Oh yea I degassed it when I stabilized it....at least I think I did, stirred it with a wire on my drill till it quit fizzing.
After 2 rackings it was dry @ .999 so I stabilized it with K sorbate and K meta,
6 weeks later it still isnt clear.
Question; Should I add powdered pectic enzyme (how much to 5 gal?) to it now or just use a clearing agent, ""the only one I have on hand is sparkaloid" ?
Oh yea I degassed it when I stabilized it....at least I think I did, stirred it with a wire on my drill till it quit fizzing.
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