I am new at this. Made a blackberry wine and it is waiting to be bottled. It is very cloudy. Can I add pectin enzyme to clear it? And if I can or I need to do something else, can you give me the steps I need to take?
Also, can I just use a good juicer to get the juice for wine from the fruit and would the amount of fruit be the same as on the recipe?
Thanks.
Also, can I just use a good juicer to get the juice for wine from the fruit and would the amount of fruit be the same as on the recipe?
Thanks.