I used 1/3 tsp of gelatin as fining to clear my red wine made from fresh grapes. The carboy had already been in the fridge for over a week. The result was immediately cloudy wine. I had previously had the same problem with my strawberry wine a few months ago.
I had attributed that to using too much gelatin in the absence of enough tannin, but was not expecting this in wine made from fresh red grapes that should contain more than enough tannins.
Now, I know people would advise adding pectic enzyme, but I have searched and have not been able to find it here, and ordering online is out of the question. other fining agents are also not available.
Should I use the peel of a papaya? What part of the peel? Should it be a ripe, semi ripe or raw fruit? I really need help. I made this wine with great care and now it seems ruined!
Thank you!
I had attributed that to using too much gelatin in the absence of enough tannin, but was not expecting this in wine made from fresh red grapes that should contain more than enough tannins.
Now, I know people would advise adding pectic enzyme, but I have searched and have not been able to find it here, and ordering online is out of the question. other fining agents are also not available.
Should I use the peel of a papaya? What part of the peel? Should it be a ripe, semi ripe or raw fruit? I really need help. I made this wine with great care and now it seems ruined!
Thank you!