Russ Stewart
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- Oct 28, 2008
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Hello,
Last fall, after I picked my grapes and put them through a primary fermentation, I pressed them and then put the juice into secondary glass carboys. The grapes were a mixture of catawba, concord, and niagara - I do not have enough of just one variety to make separate batches. I used pectic enzyme in the primary. My concern is the press that I used. I only had access to a metal fruit press made out of galvanized tin on the basket and cast iron for the press mechanism. My wine, after about 4 months of aging and 3 rackings still has a slight haze to it. And, I have read that metal will pass on a haze to the wine. Does anyone have any experience with this? Has anyone else used a metal fruit press and had any similar results with it. The wine tastes fine and I believe it will eventually clear up - just don't know if I want to use this press again this year. Thanks alot for any comments.
Russ
Last fall, after I picked my grapes and put them through a primary fermentation, I pressed them and then put the juice into secondary glass carboys. The grapes were a mixture of catawba, concord, and niagara - I do not have enough of just one variety to make separate batches. I used pectic enzyme in the primary. My concern is the press that I used. I only had access to a metal fruit press made out of galvanized tin on the basket and cast iron for the press mechanism. My wine, after about 4 months of aging and 3 rackings still has a slight haze to it. And, I have read that metal will pass on a haze to the wine. Does anyone have any experience with this? Has anyone else used a metal fruit press and had any similar results with it. The wine tastes fine and I believe it will eventually clear up - just don't know if I want to use this press again this year. Thanks alot for any comments.
Russ