wow this has cleared a ton!!! i was really expecting a bear to clear cause i really put the squeeze on the pulp but another couple of weeks should be clear enough to see through.
Heat can cloud an otherwise stable and clear wine. This is why many wines go thru hot/cold stabilization. Check out #10--- http://www.winemakermag.com/stories...es/8-10-winemaking-techniques-you-should-know
...Sara
an update to 3 gallons of this, I got 3 plastic jugs and did some freezing, i then poured off the good stuff, basically like "apple jack wine", wow the flavor is amazing, the ABV is considerably higher but the flavor is so much stronger. out of the 3 gallons I got about 1.5 gallons. I then added basically apple pie spice, (ginger, cinnamon, cloves, nutmeg) to make a nice spiced pear. I now plan to let this gallon sit. in the half gallon I just added a cinnamon stick which i will also let sit until say thanksgiving or Christmas or until the wine gremlins make an unexpected visit
saramc
i was reading that article some and it says this
"To test for heat stability, heat a wine sample at 80° C (176° F) for 10 minutes and then place it in a freezer for several hours. Retrieve the sample and let it warm up to room temperature; if it shows any sign of haze or precipitation, then the wine is not protein or heat stable and requires a bentonite treatment."
for this would i need bentonite in secondary? reason i ask i had it in primary
I had been told that bentonite in the primary does not necessarily heat stabilize a wine, so a treatment of bentonite to help heat stabilize can be necessary later on. I personally have not done any heat stabilization though I have watched the process using a cooler and a temp controlled device.
And the pearjack sounds fabulous.
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