flbama said:How strange is this. I hope everyone says it's common. So I took the advice by twisting and re-racking into another carboy. WhenI went to clean the syphoning tube and old carboy, the water had a blue-ish tint to it. My assumption and hope is that its because something in the sediment hasa blue base color or maybe it's the grapes natural die coming out. Anybody else experience this. Also, my thought was that if I used isinglas, clearing should take 2-3 weeks. from the looks of my wine, it's going to be awhile.
I have only done about 8 batches of wine (all kits) and I don't think any of the 8 cleared the same or in the same amount of time. I have added raisins to a batch and it seemed to never clear completely and then added raisins to a batch that cleared brilliantly in a week. I am sure there are chemical reasons but it really doesn't matter. the slower clearing wines just make us be more patient and give our wine more time to do it's delicious thing. I guess those of us who need to practice wine making patience should be glad for slower clearing wine.flbama said:. from the looks of my wine, it's going to be awhile.
Enter your email address to join: