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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Tangerine
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Old 04-01-2010, 04:54 PM   #1
frogguruami
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Default Tangerine

I have a heavily spiced tangerine wine that simply will not clear. I did not add any pectic enzyme and I am beginning to think I should have. Is there any hope for this stuff clearing up?

NEVERMIND, I think I answered my own question!

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Old 04-01-2010, 07:59 PM   #2
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Yes. Sparkleoid has been recommened in this forum before. Bulk aging also helps to clear.

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Old 04-01-2010, 08:03 PM   #3
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Thanks, I will look into that. Unfortunately any more bulk aging is not an option. I need that carboy for something else!!

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Old 04-01-2010, 08:28 PM   #4
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Quote:
Originally Posted by frogguruami View Post
I need that carboy for something else!!
I think we all have that problem...
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Old 04-05-2010, 05:55 AM   #5
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Not me, I buy another. I know I am not alone, I have seen picture and my wine making is mild compared to others. I only own a bunch of carboys, not a ton like some other people here

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Old 04-05-2010, 11:14 PM   #6
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Can you ever have enough carboys?

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Old 04-05-2010, 11:21 PM   #7
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Quote:
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Can you ever have enough carboys?
Good point!
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