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Thanks guys, I figured waiting it out was best. I racked it down and will wait it out. No rush

thanks for insight on patience. Should/Could I add Bentonite at this point? Post fermentation or just hit it with Chitosan/kiesolsol?

I’d like to get that pectin haze compacted so I can get more clean wine and not waste. Trying 1 fermenter in refrigerator to see if that helps. PS. It finished fermenting, OSG was 1.09, final 0.994, original ph was 4.6 so hit it hard with acid blend. It’s a weird fruit to ferment for me

This is second year making loquat wine and it is TERRIBLE to clear. I put 3 tablespoons of pectin enzyme in 2 gallons, twice, then separated it into 1 gallon fermenters. Choices: add more pectin enzyme? Add Keiselsol/chitosan? Add Bentonite with warm water? Just relax and wait? last years...

I bought some items off CL and was given a 9 year old RJ Spagnols Grenache kit. I figured WTH and pitched fresh yeast and fermented it Last September. It did oxidize a bit to reddish brownish color and it’s obviously not as good as fresh but it’s drinkable. Has decent flavor and actually has...

I got a RJ Spagmols Top level Grenache kit that was 8 years old when buying some other wine stuff off Craigslist. Last September I threw fresh yeast on it, BM 4x4, just to see what happens. It is brownish from oxidation but overall flavor is ok. A good cooking wine for sure. I’m glad I didn’t...

Identical twins

Let me know when we should get together for any work on the wine

Any update on the Black Spanish grapes in Louisiana ? I’m in New Orleans and want to plant some wine grapes that will grow here

I made 3 gallons of Japanese plum this past spring. I fermented half with 1118 Amd half with K1. After AF and a few weeks to get major pectin cloudiness cleared, I combined both ferments into 1 carboy and let it finish clearing. It turned out a really good fruit wine. I did not back sweeten btw...

I went to visit family in San Francisco this past weekend and we planned to go to Sonoma/Healdsburg, but the fires had spread and mass evacuations from those areas, into Napa, all the way out to the coast, were ongoing, so we went south to Monterey. I hope NorCal is safe. I think he lives a...

1 campden tablet is for 1 gallon for 50ppm, if you’re doing 6 gallons .... you’ll need 6. Peach will threw a ton of stuff. Add pectin enzyme after fermentation, prbsly 2 tablespoons for 6 gallons. See what falls out in a week, rack and add another 2 tablespoons pectin enzyme, wait 2 weeks and...

Awesome! So do we meet at your place Monday pm to crush? I’ll call you tomorrow! Exciting times!

What’s your starting SG? pH? Total Acid? Did you add enough yeast nutrients? EC1118 is a beast, so IF you really did do everything correct, and I assume you did, check the date on the yeast pack and ensure it’s still valid. Dead yeast can’t eat, since it’s juice bucket, perhaps some fermentation...

Racked to glass after 7 weeks EM and Put it to sleep for 18 months. Sample was as expected

Who online sells new bottles door $8-10 a case?

I bought used FF and I learned: Take razor knife and gently cut off anything extending from threads where it was molded together and along the top of each piece where they meet f screwed together. Screw and unscrew each connector 15x tp groove threads together. go buy the blue plumbers tape(not...

Did you check SG with 2 hydro Meters? Maybe 1 is off or is there a massive temperature impact on hydrometer reading? Was hydrometer stored in hot location and it misread the SG?if not, that’s a serious quality control issue for the supplier

It’s not banana wine but I have a Japanese plum or Loquat wine that is near ending primary fermentation and I racked off to carboys but have PLENTY pectin haze and/or lees,about half of 5 gallon carboy and half of 2 one gallon jugs. I added recommended amount of Pectic enzyme prior to...

Awesome thank you JD