Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Normal
Patience, grasshopper, is the key to successful wine making!With an SG of 0.994 you're post fermentation. If there is any activity remaining, it's minor and a week should be sufficient.I'd use just one fining agent. All fining agents strip something, and that something depends on the one used. This site provides a good description of the various agents commonly used.I prefer to use chitosan/kieselsol for clearing haze, but that's my preference. Bentonite will probably work as well. I don't believe there is a wrong answer here.Regarding sediment, I know nothing about Loquat Japanese plum nor have I made banana wine. However, the yeast can affect the sediment -- I favor yeasts that produce a compact sediment. Makes racking easier.
Patience, grasshopper, is the key to successful wine making!
With an SG of 0.994 you're post fermentation. If there is any activity remaining, it's minor and a week should be sufficient.
I'd use just one fining agent. All fining agents strip something, and that something depends on the one used. This site provides a good description of the various agents commonly used.
I prefer to use chitosan/kieselsol for clearing haze, but that's my preference. Bentonite will probably work as well. I don't believe there is a wrong answer here.
Regarding sediment, I know nothing about Loquat Japanese plum nor have I made banana wine. However, the yeast can affect the sediment -- I favor yeasts that produce a compact sediment. Makes racking easier.
