A few questions...

[davekermito]

Sorry to be boring, but can I wrap a few newbie questions up in one thread?

1. Racking at 1010. What is the reason for the early racking? From my beer brewing, I understand the reason to get the brew off old yeast but in the case of wine is there a specific reason for such an early transfer?

2. When racking as above is it important to prevent oxidation? The reason I ask is because oxidation has always been the bane of the beer maker, but is it such a problem for the stronger drinks like wine? And if so, should a any sulphites be used whilst transferring (I'm assuming no as I don't want to inhibit fermentation).

3. Can anyone tell me the basic mix of campden powder/citric acid and water to leave in a DJ to keep it sterile? I do like the idea of not having to use Cl based sanitisers that I'm used to!

4. Can pectin enzyme be used at any stage of the ferment or can it only be used at the beginning?


Excuse the random nature of the questions! And thanks in advance!!

[fatbloke]

Sorry to be boring, but can I wrap a few newbie questions up in one thread?

1. Racking at 1010. What is the reason for the early racking? From my beer brewing, I understand the reason to get the brew off old yeast but in the case of wine is there a specific reason for such an early transfer?

So, a lot of people will have made a batch of whatever in a bucket, to allow for plenty of room for foaming and other such eventualities, by racking it into an appropriate container, like a 1 gall DJ, you'd be excluding any outside sources of air that might cause oxidation and allowing it to carry on in the anaerobic stage of fermentation - the 1010 is sort of a guide, I tend to rack like that between 1020 and 1010

2. When racking as above is it important to prevent oxidation? The reason I ask is because oxidation has always been the bane of the beer maker, but is it such a problem for the stronger drinks like wine? And if so, should a any sulphites be used whilst transferring (I'm assuming no as I don't want to inhibit fermentation).

Yes, basically, you should be syphoning it off the lees that's already settled out and it's probably best to put the pipe into the bottom of the secondary to minimise splashing as much as is feasible.

And no, no sulphites at this stage (normally)

3. Can anyone tell me the basic mix of campden powder/citric acid and water to leave in a DJ to keep it sterile? I do like the idea of not having to use Cl based sanitisers that I'm used to!

I tend to make my sanitiser up from 6 campden tablets crushed, to 1 teaspoon of citric acid, made up to 1 pint. But I prefer to dry my DJ's out, and then just rinse in hot water and swill some fresh sanitiser liquid afterwards when I want to use them. Sorry, someone else will have to tell you the powder/acid mix, I don't use the powder....

4. Can pectin enzyme be used at any stage of the ferment or can it only be used at the beginning?


Excuse the random nature of the questions! And thanks in advance!!

Pectolase is best used before the ferment, because if you use if afterwards you'll normally have to use double the amount. So it's more cost effective to use it before you ferment the must.....

don't forget the must needs to be cool/cold (well sort of room temperature) to use the pectolase. I understand it's ruined by heat......

regards

jtfb

[davekermito]

Good man! Cheers for the advice!

[fatbloke]

Good man! Cheers for the advice!

Da Nada

regards

jtfb

[Omniata]

don't forget the must needs to be cool/cold (well sort of room temperature) to use the pectolase. I understand it's ruined by heat......

regards

jtfb

I've got a version of pectolase called "Rohapect", I'll get it out tomorrow to confirm, it says warming to 70°C to facilitate clearing is useful?!?!
It's a specialist strain though.
Each to there own

[kampervan]

soultion is 10% ie 100g to 1 ltr

[ukric]

if it's campden powder this is different to sodium meta so a 10% solution may not be correct. See the thread called sulphite odour when bottling.

[lockwood1956]

Just for clarification.......

a 10% solution is 100g IN a litre....not 100g added to a litre

there is a considerable difference


take 100g of K-Meta or NA-Meta and top up with water to 1 litre is the correct way.


adding 100g to a litre gives you a weaker solution

[davekermito]

Another basic question! Might as well have it here rather than start a new thread...

I've got a DJ of pineapple wine in storage at the moment. It has been racked and apart from a slight pectin haze it was clear. Now it has developed an additional wispy haze through the DJ (and doesn't smell the best). As it is being stored in an external garage building which maintains an average winter temperature of between 4C and 6C, I was wondering if it was a chill haze? Or is it something more sinister like an infection...

Your sage like advice is appreciated!

[fatbloke]

Another basic question! Might as well have it here rather than start a new thread...

I've got a DJ of pineapple wine in storage at the moment. It has been racked and apart from a slight pectin haze it was clear. Now it has developed an additional wispy haze through the DJ (and doesn't smell the best). As it is being stored in an external garage building which maintains an average winter temperature of between 4C and 6C, I was wondering if it was a chill haze? Or is it something more sinister like an infection...

Your sage like advice is appreciated!

Chill haze ? New one on me......

I'd think that you would be better placed racking it and sulphiting it....

Dunno if anyone else has any ideas....

regards

jtfb

[alcopop]

Last year my Strawberry although clear and bright when bottled, used to go cloudy when put into the fridge over night, when taken out and left to take the chill off they would revert to clear again. It did not interfere with the taste.
Terry

[rjb222]

Last year my Strawberry although clear and bright when bottled, used to go cloudy when put into the fridge over night, when taken out and left to take the chill off they would revert to clear again. It did not interfere with the taste.
Terry

This is a pectic haze. It is caused by the pectins in the juice. Did you add what you fellows call pectlouse?( excuse my spelling)A small dose of bentionite will also help this situation. You will need to put it back in a demijohn though.

[alcopop]

I cant all drunk

[Duffbeer]

I cant all drunk

Then you'll have to eat the bentonite Terry, C'mon 1 tsp will do, chew and swollow