Hi, I'm new to the forums and relatively new to winemaking - I have a few successful batches of mead under my belt but that's it. Nice to meet you all!
I made an acerglyn this summer which is still in secondary, but it got me thinking about maple wine. Fast forward a bit, and now I have a 5-gallon batch of maple wine going that I started a few weeks ago. I used a basic sweet mead recipe, replacing the honey with 15lbs grade B maple syrup. Water to 5 gallons, pitched D-47, tossed in a handful of raisins and 2 vanilla beans. SG was 1.102. I aerated 2-3 times a day until fermentation started. On day 3 I tossed in 1 tsp fermaid, aerated and fermentation took off. Two weeks later and it's still bubbling away.
Now the problem - I just pulled a sample with the wine thief and it's a gooey mess at the top, it looks like it's turning into jam. I found this article which indicates that sap has pectin. I tossed in 2.5 tsp of pectinase per directions on the label, to see if that is the problem. Several days later it's still thick and jammy.
Did I do something wrong or leave something out? Does it need more pectinase since fermentation has already started?