Gwy / Imre

Gwyllion: fed more sugar, I think about 50 grams
Imre: added bentonite. I'm not sure if bentonite is going to do it for fruit haze (have a vague recollection of pos charged and neg charged clearing methods but.. meh. I figure it's going to take ages to get this one cleared as it is super cloudy because the juice was super cloudy, so I might as well start from bentonite and see how that turns out. The next step would probably be gelatine. Will see how that goes.

I'm super curious about Imre because I think it might turn out really nice, sweet apple wine, not at all like cider. If it works out well I will be making one with orchard pear juice as well. These fruit wines also satisfy my urge to make something I can drink soonish, because they should be reasonably drinkable around when it's bottling time, not take ages to age.

1 comment:

  1. Fruit haze is pectin haze. You might never get rid of it.