That's what a pectin haze looks like!!
Made a couple of gallons with tinned fruit and thought i'd be cute and dispense with the pectolase...having run out. Big mistake. I've now got four demijohns of really cloudy wine that isn't clearing anytime soon. Got my act together and bought a big batch of pectolase online rather than the small, expensive tubs at Wilco's.
Is it just a case of stirring in a teaspoon or two now or do I need to follow the instructions below:
"To treat the wine, for each gallon of wine draw off one cup of wine and stir into it teaspoon of pectic enzyme. Set the treated sample in a warm place (70-80° F.) and stir hourly for four hours. Strain the sample through sterilized muslin cloth and add to the bulk of the wine. Leave the wine at 70° F. for 4-5days. The haze should clear."
I haven't got a muslin cloth but will get one if necessary. Thanks in advance for advice. Sorry Bob...i'll listen to your instructions next time!
Made a couple of gallons with tinned fruit and thought i'd be cute and dispense with the pectolase...having run out. Big mistake. I've now got four demijohns of really cloudy wine that isn't clearing anytime soon. Got my act together and bought a big batch of pectolase online rather than the small, expensive tubs at Wilco's.
Is it just a case of stirring in a teaspoon or two now or do I need to follow the instructions below:
"To treat the wine, for each gallon of wine draw off one cup of wine and stir into it teaspoon of pectic enzyme. Set the treated sample in a warm place (70-80° F.) and stir hourly for four hours. Strain the sample through sterilized muslin cloth and add to the bulk of the wine. Leave the wine at 70° F. for 4-5days. The haze should clear."
I haven't got a muslin cloth but will get one if necessary. Thanks in advance for advice. Sorry Bob...i'll listen to your instructions next time!
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