thomas8861
Junior
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- Jun 27, 2009
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Any thoughts welcomed - Last years plum and damson wines have fermented well - though our cold winter and spring have kept them ticking over very slowly since August last year - they are no longer sweet, have good flavour and have decent alcohol content - but they have not cleared.
We are making one or two gallons of each each year and follow a very simple recipe 4lb of fruit, 2.2 lb sugar, boiled water, yeast, yeast nutrient and pectolase - 7 days in a bin then secondary racking every 2-3 months.
From the books I suspect "pectin haze" though I did use pectolase (1 tsp per gallon at the beginning) and have tried finings but no change - is there a process to add pectin destroying enzyme or an alternative appropriate at the end of the fementation to clear the wine?
Would filtering make a difference or should I keep it for I keep it for mulled wine at Christmas?
We are making one or two gallons of each each year and follow a very simple recipe 4lb of fruit, 2.2 lb sugar, boiled water, yeast, yeast nutrient and pectolase - 7 days in a bin then secondary racking every 2-3 months.
From the books I suspect "pectin haze" though I did use pectolase (1 tsp per gallon at the beginning) and have tried finings but no change - is there a process to add pectin destroying enzyme or an alternative appropriate at the end of the fementation to clear the wine?
Would filtering make a difference or should I keep it for I keep it for mulled wine at Christmas?