- Joined
- Oct 24, 2016
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- Reaction score
- 414
I made a conglomeration of one gallon each - Niagara (Welch's 100% White concentrate) - Concord (from grapes) and raspberry. Each wine was fermented separately, degassed and allowed to age 5-7 months. I used super-kleer on the Niagara and it had wispies at both rackings. The 3 were blended about a 6 weeks ago, had K-sorbate added, back sweetened slightly and left for another 3 weeks. The 3 gallon carboy looked pretty clear so I went ahead and bottled it up this past weekend. I definitely have a haze. I'm not sure if this is a pectic haze or some other issue.
I'm not overly concerned since this is really targeted for making wine coolers. I back sweetened to an SG of 1.002. I think I should have given it a bit more sugar because it is still awfully tart. However, for the intended purpose I think it's a decent wine and it just may surprise me in a few more months. ABV is about 13%.
Looking for thoughts on the source of the haze.
I'm not overly concerned since this is really targeted for making wine coolers. I back sweetened to an SG of 1.002. I think I should have given it a bit more sugar because it is still awfully tart. However, for the intended purpose I think it's a decent wine and it just may surprise me in a few more months. ABV is about 13%.
Looking for thoughts on the source of the haze.