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  • #16
    And no need to take it out of the glass carboy.
    Life's more fun with a Polish Wine Princess!
    Half owner of Italian Floor Corker

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    • #17
      cold fining...

      ...26*F should not be too cold for a wine with at least 12% abv.

      REBEL MODERATOR




      ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

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      • #18
        Originally posted by Prairie Wine
        I 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!
        Okay, built the house too far from the outbuildings to carry the carboy [DJ] over there, greenhouse heats up when the sun shines....so put it out on the deck to chill and put a cardboard box over it....."How tacky is that????" Suppose to be fairly cold [a tad below freezing at night] for the next week or so...[what am I saying...it's going to be cold till spring around here] I was a bit worried about the sulphite in the airlock freezing and breaking, so I put a solid bung in the carboy. Do you think having a solid bung will be a problem????? The wine has been about 993 for a couple months...So...will be peeking at it for a couple weeks [fort-night]...we'll see if this 'chilling' will clear this wine.....Thanks everyone for your inputs.

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        • #19
          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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          • #20
            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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            • #21
              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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              • #22
                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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                • #23
                  bung or airlock...

                  I would use airlocks just like normal. I use vodka in all mine, cold or not, Heaven Hill brand, very cheap.

                  REBEL MODERATOR




                  ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

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                  • #24
                    Thanks! I figure if any fruit flies get into it they'll get to nipped to go beyond the vodka!
                    Life's more fun with a Polish Wine Princess!
                    Half owner of Italian Floor Corker

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                    • #25
                      You could cap the airlock with those little red caps or plug with cottonwool as a precaution

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                      • #26
                        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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                        • #27
                          Originally posted by Hal Maulden
                          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
                          You also need to have enough stuff in the mix for the fining agents to work on. If there is no sediment, then the fining agents have nothing to work on.

                          Pat

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                          • #28
                            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
                            Bob
                            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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                            • #29
                              Did Your Wine Clear???

                              [25[/ATTACH]
                              Originally posted by lockwood1956
                              So 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

                              Was wondering how your plum wine did??? After seeing your photos and with a bit of correspondence....I put a 5 gallon batch of 'Pepto Pink' cloudy Wild Plum Wine out into the Minnesota temperatures. The temps hovered around freezing for several days, then bounced around from 61*F [16*C] and tonight will be well below freezing, so brought it indoors. The first photo was after 24 hours, [Had missed the 'before' shot] it had settled so much I was in disbelief...since then it has slowed. Will rack it tomorrow or so...thank you so much for your pictorial and giving me the courage to super chill this wine....will be toasting you soon....Cheers!!!!24 hours.jpg

                              Back Indoors.jpg

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                              • #30
                                Originally posted by Concetta Cellars
                                I'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
                                Bob
                                Last 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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