> I made my first batch of apple wine late last fall and have discovered
> that half of each demi-john is full of sediment. It is a very fine
> sediment that will not filter very well without immediately clogging up.
> Does anyone have any experience with apple wine that could give me some
enzyme? Did you use enough pectic enzyme?
I guess you could try draining it all through a large jelly bag (heavyduty
fine weave unbleached cotton sack) although that will take forever. Or
wait a while longer to see if the sediment settles any more. Other
particiapnts in this group will probably have better suggestions than I do
for dealing with a really thick layer of sediment.
In any case, I've made apple and crabapple wine and cider over the
last two years and it has all clarified quickly and beautifully. But I
do use good quantities of pectic enzyme. I understand that
pectin-in-*** produces an awful haze that doesn't settle out well.
Fortunately, i can't confirm this from personal experience.
** Dr. T. G. Kucera (Tommy Kucera) + The opinions expressed here are **
** Mathematics and Astronomy + barely worth the paper they're **
** University of Manitoba + printed on . . . . **