And no need to take it out of the glass carboy.
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Wine won't clear
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Originally posted by Prairie WineI think an out building will be fine for a while. I don't think you need to worry about it freezing if you have actual alcohol in it. Think. HEAT in your gas tank, ethyl alcohol. You should be fine, even though you're not brewing shine, are you?
We're 30 North of Crookston, 30 miles West of Thief River and 30 miles NE of EGF. We may need to swap some wine some day! And Curt of from near Bemidji. We could tip a few and swap some bottles!
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Prairie Wine...I am not making 'shine'...but having been thinking about this coming fridgid weather we will be having and wondering about making some APPLE JACK....anyone ever made that???? Also have been unloding grain trucks for my hubby and looking at all that beautiful golden corn.....Has anyone ever made CORN WINE???? Se a recipe in Terry Geary's book for it....wonder how that tastes...????...if of anything....?
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We made wheat wine, but I haven't tasted any for over a year. My other half won't let things age till they taste good. Haven't tried corn though. He wants to try sugar beets, but all I can think of is what the smell is coming from the processing plants!:dead:Life's more fun with a Polish Wine Princess!
Half owner of Italian Floor Corker
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Okay....an update.....After a night where the temps hovered at 32*F [0*C] I went out this morning to take a BEFORE & AFTER photo, I was about 24 hours late for the before photo. The wine had settled...instead of a carboy of Pepto-Pink hazy fuild I had 3/4ths Pepto Pink and the rest is a fairly nice colored wine....Who thought Cold Stablization up???? Think it has settled even more today...Thanks everyone here and other fourms for saving the fate of the hazy plum wine. Will leave it out till the temps get too cold. Thanks again to all of you and the fourms for being there for newbies like me.
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Air lock antifreeze?
Sounds like this is working for you! I took a peak at my babies today (beet and a 5 gallon of pineapple) and I think the pineapple is about a month from bottling. I'm going to rack it next week then do a chill job on it. The last batch of pineapple I made I got an acid drop on it so off to the screen porch it will go. I don't have any solid bungs so I better place an order! Or, can I just put some cheap vodka in the air lock?Life's more fun with a Polish Wine Princess!
Half owner of Italian Floor Corker
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bung or airlock...
I would use airlocks just like normal. I use vodka in all mine, cold or not, Heaven Hill brand, very cheap.
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Bob,
Which finings did you try? I have found that the brand Super Kleer works well for me. Remember, that the fining process is all about + and - charges. If you have something screwed up in the chemistry the normal fining process will be limited, if at all successful. With this said, problem wines that don't clear with Sparkoloid and such finings that are only one part, will respond well to those that are two part, such as Super Kleer.
Hal
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Originally posted by Hal MauldenBob,
Which finings did you try? I have found that the brand Super Kleer works well for me. Remember, that the fining process is all about + and - charges. If you have something screwed up in the chemistry the normal fining process will be limited, if at all successful. With this said, problem wines that don't clear with Sparkoloid and such finings that are only one part, will respond well to those that are two part, such as Super Kleer.
Hal
Pat
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I will have a go with the two part stuff I got my hands on
see what happens
keep you posted
just reading in this months winemaker mag about + and - finings
interesting stuff
cheers me dears
BobN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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Did Your Wine Clear???
[25[/ATTACH]Originally posted by lockwood1956So into the fridge it goes.......
I'm expecting to get it to clear inside two to three weeks
thought i would post photos of the process
hoping it helps
Back Indoors.jpg
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Originally posted by Concetta CellarsI'm not sure what products you have available to you but there are two primary types. The first are ion positive and the second are ion negative agents. If you have a positive haze such as pectin you need a negative fining product to attract and settle out the haze. The same goes for a heavy lees problem in a grape wine. Betonite is the best for that application as another agent will only make the issue worse. If the first application in the correct dose didn't do it, it was the wrong product. So if you poke yourself in the eye and it hurts, don't do it again.
More info gang
Ion Positive finings
Isinglass
Egg whites
Keiselsol (also available in neg)
Gelatin
Ion Negative Finings
Keiselsol
Others
Bentonite...clay based settling agent
two part finings as Hal said are normally one + and one -
hope this helps.
regards
BobLast edited by lockwood1956; 18-11-2005, 04:39 PM.N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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