Cherry Wine
bo...@comcast.net
I started a cherry wine about three months ago using Bing cherries.
Now I am seeing a haze on the surface of the wine (still in carboy).
Thinking this was maybe a protien in balance I added bentonite about
three weeks ago and racked off of the lees last weekend. The haze has
now re-appeared. The aroma of the wine is not bad, but it does not
have a cherry smell. I have heard of pectin haze and think this might
be the issue. When I think of pectin I think of the pectin my mom use
to put on top of the jam she made and the memories of that smell is
what I get from the wine (unless I am imagining).
My questions are:
Has anyone dealt with a pectin haze and does the symptoms above seem
similar?
If it is pectin haze do I just simply apply another dose of pectic
enzymes?
Am I way of base, do you have any other suggestions or ideas?
Thanks much!
Luc Volders
http://wijnmaker.blogspot.com/2008/01/avonturen-op-het-pecto-pad-deel-2.html
It shows that yeast in the process of fermenting might
hinder the working of pectic enzyme.
So if you pitch all ingredients at the same time like some
use to do (yeast, sulphite, enzymes etc) it might be that the enzymes
did not do their job.
The article also clearly shows that a little alcohol will NOT hinder
the working of the enzyme.
So if you really do have a pectin haze the enzymes will clear it up
in this stage of the winemaking.
Just do not be afraid when using pectin enzymes. You can use more as
the manufacturer describes without posing a problem to the wine.
Luc
bo...@comcast.net wrote:
Bob
it goes.
On Oct 3, 1:34 am, Luc Volders <lvold...@gmail.com> wrote:
> Last year I did an essay (with photo's) on my web-log about pectic-enzyme:http://wijnmaker.blogspot.com/2008/01/avonturen-op-het-pecto-pad-deel...
> --http://www.wijnmaker.blogspot.com/- Hide quoted text -
>
> - Show quoted text -