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Hey ST Allie I bottled my 3 gal of this wine yesterday. I know, way to soon. I think it cleared up nicely, for my wines anyway. I had added the vanilla with the suger, and I also added about half of a tiny bottle of pear cordial, waited a day and put in 3 tesp pectic enzyme. Then just worked at degassing, (didn't seem to have any), for about a week and a half. The taste, right now, is good enough to drink. My other two gallon bottles of this are still waiting. I added a F-pack of my canned pears, stewed down to one. It's flavor is wonderful, but I know it will take forever to clear. The last one is re-fermenting, because I forgot to do the campton-sorbate before I sweetened. Rats!