Fruit wine question.

Fruit wine question.

Post by harr » Sun, 10 May 1998 04:00:00



2 questions about my first fruit wine:
I made a (3 gal) batch of rhubarb/apple wine.
After it had completed fermentation I stabilized it and added gelatin to
clear it. It didn't clear.
I've figured out that I've got a pectin problem and my reference material
says it's not to late to add pectic enzyme, even at this stage. Does anyone
have any thoughts/advice on this?

I find the wine is quite tart and I want to sweeten it a bit.

Having stabilized it once, would I have to do so again after sweetening it?
If so, would I be better off to simply add wine conditioner instead of
stabilizer and sweetener separately?

 
 
 

Fruit wine question.

Post by Grasshopper -- Don Buch » Mon, 11 May 1998 04:00:00


Quote:
>2 questions about my first fruit wine:
>I made a (3 gal) batch of rhubarb/apple wine.
>After it had completed fermentation I stabilized it and added gelatin to
>clear it. It didn't clear.
>I've figured out that I've got a pectin problem and my reference material
>says it's not to late to add pectic enzyme, even at this stage. Does anyone
>have any thoughts/advice on this?

Go ahead.  However I understand that *** inhibits pectic enzyme, so it
may give you trouble.  Another idea is to try adding some bentonite.

Quote:
>I find the wine is quite tart and I want to sweeten it a bit.

>Having stabilized it once, would I have to do so again after sweetening it?
>If so, would I be better off to simply add wine conditioner instead of
>stabilizer and sweetener separately?

Both options are at your disposal, however, if you've properly stabilized the
wine, you won't need to add much more; most people would suggest using
stabilized sweetener, which is 2:1 sugar to water with sulphite & sorbate
thrown in (I really don't know how much even though I should.)

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Fruit wine question.

Post by Allan » Mon, 11 May 1998 04:00:00


 Harry,

 I agree with Don, try bentonite,
I almost always use gelatine first as a fining,
but always follow gelatine with bentonite.

 Gelatine works by fixing to tannins, bentonite fixes proteins such as
gelatine.

 Pectin could be your problem, and *** does inhibit pectin destroying enzyme.
The enzyme works far better as a preventative than as a correction.

 Another possibility is a starch haze which is possible with apples, pears and
under-ripe white grapes, so some amylayse(starch enzyme used in beer making)
may also be of benefit.

 But try bentonite first, then work from there.
However be patient as the bentonite make it look much worse at first,
and takes a week to 10 days to do it's thing sometimes.
Never rack off of the bentonite sooner than 10 days...
and two weeks is preferable.

Allan

Quote:
> 2 questions about my first fruit wine:
> I made a (3 gal) batch of rhubarb/apple wine.
> After it had completed fermentation I stabilized it and added gelatin to
> clear it. It didn't clear.
> I've figured out that I've got a pectin problem and my reference material
> says it's not to late to add pectic enzyme, even at this stage. Does anyone
> have any thoughts/advice on this?

> I find the wine is quite tart and I want to sweeten it a bit.

> Having stabilized it once, would I have to do so again after sweetening it?
> If so, would I be better off to simply add wine conditioner instead of
> stabilizer and sweetener separately?

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Fruit wine question.

Post by Desmond Pow » Tue, 12 May 1998 04:00:00



Quote:
> Pectin could be your problem, and *** does inhibit pectin destroying enzyme.
>The enzyme works far better as a preventative than as a correction.

I have had this problem before with a batch of wine from fresh juice.
I forgot to add the pectin enzyme and the wine turned out hazy.  I
tried adding some pectin enzyme and one of those powdered clarifiers
(I can't recall which one, supercleer maybe?).  While I can't say for
sure which one did the trick, the wine cleared up within a few weeks.
Since pectin enzyme is pretty cheap, adding a teaspoon or two with a
clarifying agent certainly won't hurt.

Des Power