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I am about to add some pectin Enzyme because after three weeks it is still in the clouds... so my question is... am I hearing you right a double or triple dose would be 15 teaspoons in five gallons of peach wine is that correct?

I started this just over one year ago making my first pear wine then two batches of plum, a rhubarb/strawberry another batch of pear now this peach and two 6 gallon batches of apple I thought to myself Pectin enzyme is a great thing as the title implies it breaks down the pectin which to me...

Thanks... that confirms my thoughts... I will triple the pectin Enzyme. Is there a point where a person can use too much of it and destroy the flavor?

Thanks I will

Thanks everyone…. I read somewhere that we should double up on the pectin enzyme when we use certain fruits such as peaches. I'm now making a batch of pear wine shooting for six gallons with 25 lbs of pears to start with and 16 ozs of white raisins. Does anyone out there have an opinion on how...

My question is on the same subject but different type of fruit used. I have a peach wine that is 3 months and one week old since I started the process with thawed fresh peaches in a straining bag, things went well. I saw that the numbers were right "start 1.090 finished 0.990" the wine looked...

I use pears or peaches or apples to make my wine so no reds grapes they all get used for my jams and jellies here on my lil fruit farm. I bottle my wine around three-four months and let is age for another few months but I pull away a couple with each batch to test down the road one at six then...

You mean Campden tablets with the sorbet? I used them back about a month ago when the hydrometer read 0.990 and I degassed it. Should I have waited to add them with the sorbet? I have a wine supplier in the big city next to my town and lets say she is more of a stoner than a wine maker and she...

SAY WHAT?

I know this thread was written over a year ago but it seems like a good place to ask my question so here goes. I rack my fruit wine "lets say Peach or pear or apple" about three times after putting in my yeast "over A several week period I should add". When the Hydrometer reads 0.990 or close I...

Hi I have a question about how long to wait after I add potassium Sorbet to my wine to stabilize it? I was told that I should mix it in hot water put it in the bottom of the carboy and rack it and let it sit for 48 hours before I back sweeten with simple syrup. Is that correct and does 1/2...

Thanks I have apple and peach "5-6 gallons each" waiting to be stabilized back sweetened and cleared after three months they look pretty clear but I use a two stage clearing agent before I bottle and wanted to make sure I did it in the best order. The slight sediment hasn't bothered me or my...

I make fruit wine such as pear, plum, apple and peach my question is the order in which we stabilize before sweetening? also if I chose to use a clearing agent do I stabilize back sweeten then clear or clear first then stabilize and back sweeten before bottling? I did not use a clearing agent...

Thanks so much... I printed it out for my wine making files and I will use it a lot in my future wine making chemistry I'm sure. Michael

Thanks I will do that!

If I want just a hint of oak to add another slight dimension to the flavor of my pear wine do you have any suggestions of how much "like a OZ's" and about how long to let them rest inside the carboy on my second fermentation? I will be happy with any suggestions you may want to provide me. Michael

Some folks said to soak them in bourbon or whisky to start the flavor to come out and leave the juice behind after taking out the HOP SOCK with a small amount of oak chips inside. Then I have the option of adding some of it later. I don't have much hard liquor in my home but vodka I use in my...

I bought some med toast oak chips yesterday in the big city so now I need to soak them in vodka based on what my supplier told me for a couple weeks in the fridge and the add them to my secondary fermentation and "check the taste"? in a few days so it doesn't become too over powering. Well here...

:s

Funny in a good way!!!!