First time making wine so bear with me.
Made a batch of Dragons Blood, wanted to start cheap to learn the process. Right now it is a very pink wine, like if you took fruit punch and added a scoop of vanilla ice cream to it.
My question is if this will become clear with the additions of a finning product? The only thing I did not add from the recipe was the Pectic Enzyme, which may lead to the resulting cloudiness.
I just vacuum racked last night and added my K-Sorbate and K-Meta as fermentation had almost completed (per the directions). I was having some H2S issues so I found a vacuum rack tutorial using a shopvac.
Hoping this clears up, was not intending on having a wine that looked like pink sherbert...
Thanks,
Made a batch of Dragons Blood, wanted to start cheap to learn the process. Right now it is a very pink wine, like if you took fruit punch and added a scoop of vanilla ice cream to it.
My question is if this will become clear with the additions of a finning product? The only thing I did not add from the recipe was the Pectic Enzyme, which may lead to the resulting cloudiness.
I just vacuum racked last night and added my K-Sorbate and K-Meta as fermentation had almost completed (per the directions). I was having some H2S issues so I found a vacuum rack tutorial using a shopvac.
Hoping this clears up, was not intending on having a wine that looked like pink sherbert...
Thanks,