loumik
Senior Member
- Joined
- Sep 22, 2009
- Messages
- 209
- Reaction score
- 21
I have an Apple wine that I started on 12-28-2012. And proceeded as noted below.:
12-28-12 Bentonite, boiling water.
apples, raisins, bananas in strainer bag.
dissolved campden(5), acid blend, tannin, and ascorbic acid in
warm cider. poured over strainer bag in primary.
Added cider to bring up to 6gal. mark on bucket. Stirred.
Covered for 24 hrs.
12-29-12 Added Pectic enzyme. Stirred and recovered for 24 hrs.
12-30-12 Brought SG to 1.090, pH:3.55, TA:6.4
Added yeast nutrient to must, rehydrated 71B-1122 and added
to must. Stirred well and recovered. Stirred twice daily till SG
reached 1.029 then squeeze strained bag into wine
and disposed of. Recover until SG is 1.020 - 1.010.
01-03-13 SG 1.006. Rack to secondary. Attach bung and airlock. Leave
until fermentation is finished.
01-19-13 SG 0.998.
01-21-13 SG still 0.998. Racked, added k-meta and sorbate. Degassed.
01-28-13 Added 2 cans Apple Juice Concentrate. Stirred. SG 1.004.
01-31-13 Added Sparkolloid .
02-18-13 Racked, topped up. Still hazy if light is shined through Carboy
Started Bulk Ageing. Added 2 cinnamon sticks.
10-14-13 Still hazy. Added 1/4tsp liquid Pectic Enzyme.
10-28-13 Still hazy. Added Bentonite slurry.
11-04-13 Still hazy. Added Super-Kleer KC.
Today Still hazy. Thinking I'll just give it up and bottle as is. Nothing is
settling out over past couple of weeks.
Any ideas? Any suggestions will be appreciated.
Larry
12-28-12 Bentonite, boiling water.
apples, raisins, bananas in strainer bag.
dissolved campden(5), acid blend, tannin, and ascorbic acid in
warm cider. poured over strainer bag in primary.
Added cider to bring up to 6gal. mark on bucket. Stirred.
Covered for 24 hrs.
12-29-12 Added Pectic enzyme. Stirred and recovered for 24 hrs.
12-30-12 Brought SG to 1.090, pH:3.55, TA:6.4
Added yeast nutrient to must, rehydrated 71B-1122 and added
to must. Stirred well and recovered. Stirred twice daily till SG
reached 1.029 then squeeze strained bag into wine
and disposed of. Recover until SG is 1.020 - 1.010.
01-03-13 SG 1.006. Rack to secondary. Attach bung and airlock. Leave
until fermentation is finished.
01-19-13 SG 0.998.
01-21-13 SG still 0.998. Racked, added k-meta and sorbate. Degassed.
01-28-13 Added 2 cans Apple Juice Concentrate. Stirred. SG 1.004.
01-31-13 Added Sparkolloid .
02-18-13 Racked, topped up. Still hazy if light is shined through Carboy
Started Bulk Ageing. Added 2 cinnamon sticks.
10-14-13 Still hazy. Added 1/4tsp liquid Pectic Enzyme.
10-28-13 Still hazy. Added Bentonite slurry.
11-04-13 Still hazy. Added Super-Kleer KC.
Today Still hazy. Thinking I'll just give it up and bottle as is. Nothing is
settling out over past couple of weeks.
Any ideas? Any suggestions will be appreciated.
Larry