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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > homemade mayhaw jelly wine
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Old 02-16-2013, 06:27 PM   #11
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For pectic enzyme is it possible to use just sure jel? And what do I do with it I got three batches of banana wine going and never used any pectic enzyme.

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Old 02-17-2013, 07:51 AM   #12
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Checked other posts and sure jel is not the same but I dopnt have any pectic enzyme. Will my mayhaw jelly wine be OK without it?

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Old 02-17-2013, 11:01 PM   #13
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Ain't fermenting very quick aint got any yeast nutrient hopefully will kick in

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Old 02-17-2013, 11:13 PM   #14
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goteam...suregel is pectin, do not use that, you need the enzyme that breaks that down, called pectic enzyme/pectinase. Jelly/jam is loaded with pectin. Wine may not clear without it BUT if your grocery has papaya use half of the green rind. That will do it until you buy pectinase/pectic enzyme.
Banana wine may actually clear on its own without pectic enzyme, IF you used the peel when you made it. How far into the banana are you? PEnzyme can be added at any point BUT it is typically added at start because it gives off a gas that stuns yeast, which explains waiting so many hours and why it is not typically added with k-meta up front.

In lack of nutrient, do you have a super ripe banana, skin almost all black and fruit super soft but not bruised/dark? If so, chop off tip/tail then just slice into chunks, peel intact, add water just to cover and bring to boil, reduce heat, cover and allow to cool then strain and add this banana soup. Yeast love banana soup! And no worries about banana-ey wine, you will be okay. Or, crush half a kids chewable vitamin or 1/4 adult vitamin, or even a B vitamin, or boil a tsp of bread yeast in 1/4 cup water for five minutes--cool and add. Those typically work in a pinch.
Just know that it can take up to 72 hours before you SEE active fermentation. Impacted by fruit choice, nutrients, temp, yeast, etc. If you put your ear close and hear a pop, sizzle on the surface you have fermentation.

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Old 02-18-2013, 02:49 AM   #15
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Should I just add a clearing agent towards bottling time instead of adding pectic enzyme in the mayhaw. I did use the peel in all three bananas. They are all clearing very well. Another question, can I add sugar when I back to secondary to bring up the alcohol content?

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Old 02-18-2013, 02:50 PM   #16
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Quote:
Originally Posted by goteamwhatever View Post
Should I just add a clearing agent towards bottling time instead of adding pectic enzyme in the mayhaw. I did use the peel in all three bananas. They are all clearing very well. Another question, can I add sugar when I back to secondary to bring up the alcohol content?
Well, a fining agent is used for clearing while pectinase is used to break the pectin down. If you add a clearing agent, like isinglass, superkleer, gelatin, etc., closer to bottling the wine will likely clear but later it may cloud in bottle as the pectin haze returns. It will not impact the taste or anything, so completely your decision, but pectinase or related enzyme is a common additive in winemaking.
And you can introduce more sugar into the secondary to increase alcohol content. I would recommend stirring to degas the wine a bit before you add the sugar because it may form a volcano and erupt out of the carboy.
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Old 02-18-2013, 04:43 PM   #17
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Thank you saramc for the guidance. Since I didn't put the pectinase in the beginning should I just not add it or wait till its aging or what. How long do you think I have to wait to drink it.

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Old 02-18-2013, 11:24 PM   #18
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You can add it as soon as you get it. All jam/jelly wine I have made was being consumed as early as 3 months after it was dry. This gave it time to clear, without finings, and it was simple to degas.

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Old 02-26-2013, 05:32 PM   #19
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What if I wanted to have a sweet jam wine. Can I just add potassium sorbate. And sweeten and still drink in three months?

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Old 02-26-2013, 08:22 PM   #20
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What if I wanted to have a sweet jam wine. Can I just add potassium sorbate. And sweeten and still drink in three months?
After the ferment is done and wine is clear, no longer dropping sediment after you rack...yes. Stabilize with k-meta plus sorbate and backsweeten. I do it frequently with jam wine.
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