blueflint
Member
- Joined
- Mar 25, 2013
- Messages
- 65
- Reaction score
- 5
I am on my third batch of apple wine. The first two were one gallon test batches, straight forward with no additions. They cleared and were bottled into beer bottles at 3 months of age, were clear and pretty nice.
Now...on this current batch, I decided to experiment. This current batch is a 5 gallon batch made from Indian Summer Apple Juice (no preservatives) which measured 12 brix and ph tested 3.4. I added 4 pounds of sugar, 1 quart of water, 19 grams of tartaric acid and 1 teaspoon of yeast nutrient. After additions, ph tested 3.2. I fermented as usual (cool and slow) and it finished up nicely (started 2-9-13). On 3-14-13, gravity measured .992, taste was very sharp, Granny Smith like, I racked into a clean bucket and added Wyeast 4007 malolactic culture, snapped the lid on with an air lock and let it go. On 7-23-13, I racked into a clean bucket, tasted nice, added sulfite and added 1 ounce of medium toast french oak chips. At this point, I noticed the wine was pretty cloudy still. Today I took a sample, ph is at 3.4, flavor is very nice. I really like how it has turned out but it is quite cloudy still. It doesn't matter to me but I want to share this with friends and a cloudy bottle is not what I want to give them. So...this is where I am at. I did not use and pectic enzyme since the original juice was clear and no fruit was used. So...do I have a protein haze or? Should I try Super Kleer? Any suggestions?
Thanks, Tony
Now...on this current batch, I decided to experiment. This current batch is a 5 gallon batch made from Indian Summer Apple Juice (no preservatives) which measured 12 brix and ph tested 3.4. I added 4 pounds of sugar, 1 quart of water, 19 grams of tartaric acid and 1 teaspoon of yeast nutrient. After additions, ph tested 3.2. I fermented as usual (cool and slow) and it finished up nicely (started 2-9-13). On 3-14-13, gravity measured .992, taste was very sharp, Granny Smith like, I racked into a clean bucket and added Wyeast 4007 malolactic culture, snapped the lid on with an air lock and let it go. On 7-23-13, I racked into a clean bucket, tasted nice, added sulfite and added 1 ounce of medium toast french oak chips. At this point, I noticed the wine was pretty cloudy still. Today I took a sample, ph is at 3.4, flavor is very nice. I really like how it has turned out but it is quite cloudy still. It doesn't matter to me but I want to share this with friends and a cloudy bottle is not what I want to give them. So...this is where I am at. I did not use and pectic enzyme since the original juice was clear and no fruit was used. So...do I have a protein haze or? Should I try Super Kleer? Any suggestions?
Thanks, Tony