Wheat wine (latest attempt):-
500g Wheat ; soaked for 1 day in 1 litre cold water, drained and added to bin.
1 litre hot water to sterilise wheat and dissolve 1kg sugar ; bottled water to bring upto 5 litres - allowed to cool to room temp. and sealed (next day)
5g Citric acid ; 5g nutrient ; 5g grape tannin ; 5g amylase added and dissolved before activating yeast below and adding.
Gervin B Wine Yeast GV9 - I fermented over winter so didn't want a stuck must due to temperature.
Trasferred bin contents to demijohn after 5 days fermentation, added 100g sugar an extra 4 times over the life of the fermentation (took about 2 months) until it slowed down to 1 bubble per minute (not an accurate measure of yeast activity but does me fine!)
In all 1.4Kg sugar added before I stopped the fermentation with 1 campden tablet and stabiliser, the must seemed hazy like my previous attempts so I added another 5g amylase whilst it was clearing (wine in another demijohn away from the Lees)
Another month or so later I was not impressed with the lack of change so I added finings to see if that helped (and another racking) - to no avail, 2 months on from that ie. this month I bottled my wheat wine, perfectly drinkable (I tried a glass, tasted similar to the rest at this stage, a bit harsh but I know it improves over time). With the double racking and fining additions I'm only getting 5 bottles, normally I would get 5.5 - 6 at the end.
Visually it looks poor, I have not exposed it to light, tried multiple demijohns sterilised using either metabisulphate or vwp, have tried pectolase but I still believe it is a starch haze problem.
With thanks
Lee
