Hi all,
Every other year I make a batch of blueberry wine in a 55 gallon drum. I'd start the batch in mid-to-late November and I'd cold stabilize the wine by moving the drum outside in December until it reached about 35 degrees F, then rack it into another drum.
If I make a batch in May, I can't stabilize in that manner. Can I eliminate the flakes by adjusting the ph at the beginning of fermentation or is there a chemical I could add that would work as well?
Huh?
Every other year I make a batch of blueberry wine in a 55 gallon drum. I'd start the batch in mid-to-late November and I'd cold stabilize the wine by moving the drum outside in December until it reached about 35 degrees F, then rack it into another drum.
If I make a batch in May, I can't stabilize in that manner. Can I eliminate the flakes by adjusting the ph at the beginning of fermentation or is there a chemical I could add that would work as well?
Huh?