I have a small batch of Ginger wine going and dried out. I added my Campden tab and my KSorbate. After a few days I sweetened it with raw honey. It became cloudy at the bottom of the Carboy and these crystals formed and appeared to be suspended. I tried cold stabilizing it and the crystals seem to have dropped but the cloud at the bottom remains. How do I resolve this?
Ginger Wine Help
- Thread starter Plato
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Similar threads
