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Chesapeake, VA

Thanks for sharing, Waldo. I really enjoyed the photos.

Depending on the fruit and whether or not it was frozen when I started steaming, I steam for 60-90 minutes. Watch the water level in the steamer bottom so you don't ruin your new equipment.

Handyman: </span>I certainly understand and appreciate your desire to protect the health of your former wife and your desire to clear your wines with time. However, based on my experience, I disagree that fining agents affect the flavor of a finished wine. If they do, my palate is definitely...

I use Oxyclean myself. Does a great job.

Nice!

SuperKleer is the best fining agent I have found, Wade.

Tepe: Whatever you choose, I would make small test batches and proceed from there. vcasey: The pineapple viognier sounds interesting. I may give that a try myself.

Tepe: I might give a pear a try or perhaps niagara. I would remove a small portion of the pineapple and play a bit with adding a few different wines. I was planning to top up wine with pear but the amount I will use will be inconsequential to the final taste of the pineapple. I look forward to...

I have made, many wines but this one is a bit unusual. I am going to give it time. The worst settling one I ever had was an apple--it took a year to clear completely!

As I have continued to reflect on my question I believe it is impossible to determine the amount because we don't know how much pectin is in the frozen concentrate. So, I will start with 1/2 teaspoon, wait and observe. Thanks.

I have a pineapple wine made from Dole Frozen Pineapple Juice Concentrate that is clearing. It was back-sweetened with 2 cans on the concentrate and now has an obvious pectin haze. How much pectinase do you recommend be added per gallon to remove this haze?

By my calculations the 2 oz addition resulted in a final ABV of 13.6. The 3 oz addition a final ABV of 14.7. The 4 oz addition a final ABV of 15.8. Hopefully someone else will answer as well.

White grape/raspberry is the most popular of the wines I make.

Thanks.

I think you will be fine. I use an old hand dug cellar at the home where I was born for wine storage. The annual change in temperature is probably 10-15 degrees, however, the short-term changes in temperature are very small. I have had wine stored there for years and all of it is doing well...

Wade, do you have post elsewhere that describes how you use the pump to bottle?

I use a 10 gallon Brute container made by Rubbermaid. It is food grade and has handles on each side. I love mine and use it for all primary fermentations.

It is an Invacare IRC1135. It was shipped with a broken small plastic filter assembly that was attached to the pump intake. Apparently it was broken at a medical treatment facility and they didn't want to mess with getting it repaired. The pump was brand new and clearly had never been used. It...

For years I have used a brake bleeder to degas my wines. Fortunately, my brake bleeder broke a few weeks ago and I bought what turned out to be a new Invacare pump off EBAY. I am using it to degas a pineapple wine that has to be the gassiest wine I have ever made! It has taken a long time to...