>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.
>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.)
Winemaking linx & FTP, rec.crafts.winemaking FAQ, 1st Baptist Scout Troop
(Mtl Que Can), firestarter FAQ, Scouting FTP & Ask-A-Scout(er), Star Trek
linx & FTP, Help Stop Spam, Zee Svedish Cheff, Summer Camp selection