Spiced Apple juice Wine

[peterCooper]

Wadewade,

Explain. Why do you degas when you rack to the carboy?

 

[Wade E]

I typed in degassing but what I really was doing was mixing in the
little bit of water that I was short on for topping up the carboy.

 

[Wade E]

Spiced Aplle not clearing on its own and like the Pear, its going to
have to be sweeten as it tastes horrible by its self. I think I'm going
to stop bringing original SG to 1.090. I think maybe its too high for
my taste, from now on I'm going to try 1.070. I'm not sure what I'm
going to use to sweeten this up yet maybe the Senaca apple juice
concentrate. Anybody else have any ideas. I was thinking alo fresh
apple cider because I'm going to have to use Super Kleer anyway.

 

[masta]

Wade I have used the liquid non frozen apple juice concentrate and it works very well. It adds sweetness and lots of the apple flavor you want.

 

[Wade E]

will it cloud up my wine if i cleared it first.

 

[masta]

I did not see much clouding from the times I used it...but I would stabilize with sulfite and sorbate then sweeten before adding any fining just to be safe.

 

[earl]

Wade
I made an apple/raspberry wine earlier in the year and I sweetened it with frozen apple/raspberry concentrate. I added it just prior to bottling and the wine is just as clear as can be. I did stabilize with sorbate and used kc supercleer about 4 weeks prior to bottling.


earl

 

[Wade E]

Earl, I used apple cider which was very cloudy, added raisins, cinnamon
sticks, and mulling spices to it in a mesh bag and it is still cloudy.
I dont think this one will clear up on its own. I racked it for the 4th
time yesterday and its not much different looking from when I first
started it. SG is at .990 for 2 1/2 weeks and I stabilized yesterday
also. See what happens from here.

 

[jojo]

time will do it. 2.5 weeks is nuttin'.

 

[Wade E]

Yes I know Its just the only one that hasnt started clearing on its own
by now. Usually by now Theyre pretty clear, some still dropping a
little sediment, but this one is like a river in its flood stage.

 

[pkcook]

Wade,


How much pectic enzyme did you use?

 

[Wade E]

A touch over 1/4 tsp. of the liquid. It says on the bottle 1/4 tsp. per 5 gallons on this is a 6 gal. batch.

 

[jojo]

Yes I know Its just the only one that hasnt started clearing on its own by now. Usually by now Theyre pretty clear, some still dropping a little sediment, but this one is like a river in its flood stage.

I'm a Sparkeloid freak. Works everytime. But I am sitting on may hands with a recent batch of peach. I need to know first hand if there is a difference in going the distance without finings. Some of the big dogs here swear by it. I gotta see it for myself.


There are so many variables in this business. The difference could amount to just one single detail. It's very forgiving though - wine making that is.

 

[Wade E]

I myself use the Superkleer but have never tried the sparkloid. Yhe
super Kleer works every time for me in about 12 hours so until it fails
I'll stick to this.

 

[Wade E]

I just bottled the Spiced Apple and this one will last awhile because
it definetly nneds to age or maybe its just terrible. We'll see in
about 6 months to a year, Fingers crossed.

 

[pkcook]

jojo,


I've only used finings in two kits (came with the kit) and a mead that I used Super-kleer on yesterday (worked great by the way). The rest of my wines I've allowed tosettle out on their own. Most have been brilliantly clear, but I bulk everything for at least 6 months. Most wines will eventually clear given enough time.Edited by: pkcook

 

[Wade E]

Just opened a bottle of the Spiced apple wine and it has come a long
wat in a short time. This was terrible at bottling. Anyone ever made
Apple Mead? I think I'm going to try this soon.