Peach and Blackberry.Black Currant wine

[rrawhide]

Here is what these 2 wines look like after about a month:

Started them on 8/5 and it will be a month at 9/5. Added superkleer on 8/22 to peach only and still very hazy. Since this is my first fruit wine is this normal or did I add superkleer too early or do I just need the 3 p's???


Also, there does not seem to be any peach aroma - have not tasted yet!!


Thanx for input.


rrawhide

 

[Waldo]

Looks like you may have a pectin haze on the peach rrawhide if you have already used superkleer on it. I would rack it again off the sediment you have thenpull out one cup of wine, add 1 tsp pectic enzyme per gallon. Give it a good stirring to dissolve the enzyme then add back to the carboy and stir it in gently.

 

[Tom]

Yea I agree with waldo. Did you use pectic enzyme in before you added the yeast?

 

[Wade E]

Way too early with a fining agent in my opinion. These are not kits and will take much longer. Did you degas these wines very good? You could try adding the pectic enzyme and stirring it all up again. Slow down Rick and let time do more work for you. With fruit wines I let time do all the work with the exception of degassing unless I use the press as that will do 90% of the degassing for you but when no press is used you will need to degas manually and I do that once the wine is done fermenting so that it will start clearing on its own and after around 3-4 months if it doenst start to clear then I use a fining agent.

 

[Waldo]

He doesn't have time to wait wade. he is wanting to send me a bottle of it and he doesnt want it be all cloudy looking

 

[fivebk]

The peach aroma will come around especially if you backsweeten the wine.

BOB

 

[Brewgrrrl]

When do you degas your fruit wines, Wade? I've only bottled a couple of batches (and added sulfites at bottling) but I've never degased them. I do tend to leave them in the carboy for bulk aging prior to bottling, so I thought that would allow the wine to degas naturally...

 

[Tom]

I would degas just before you add the k-meta and Sorbate. Again before you add any clearing agents. And, before bottling. I say you cant degas enough especially if doing fruit wine that you back sweeten.
Just mt 2 cents worth.