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Old 09-22-2012, 12:22 AM   #251
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Long time lurker, first time poster, with a couple of questions: since where I am I can't find any acid blend or pectic enzyme, what can I use to substitute them? Or can I avoid to put them in the mix? And, as for the yeast, I only have Lalvin EC-1118 or a White Labs WLP-550 [regained from a belgian style beer I made], is any of these two more recommended? Thanks in advance, and, BTW, this forum is great
Was told by my LHBS that it could be found at Walmart (they was out). It is used to make jam I think so look for it in the canning section. Hope this help. I'm speaking of the pectic enzyme.
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Old 09-22-2012, 12:25 AM   #252
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Was told by my LHBS that it could be found at Walmart (they was out). It is used to make jam I think so look for it in the canning section. Hope this help. I'm speaking of the pectic enzyme.
Actually, it's NOT used to make jam! It's the exact opposite of what they put in jam. They want the pectin in jam to thicken it, so they add pectin. Pectic enzyme breaks that pectin apart, and is used for wine making.

You can leave out the pectic enzyme, but do NOT sub it with pectin, no matter what!
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Old 09-22-2012, 01:07 AM   #253
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Also, just a note for everyone else. Raisens expand, possible causing a mess. How would I know? ....

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Old 09-22-2012, 01:40 AM   #254
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Next time I would do a 5 gallon batch...its like someoneonce told me, why only do 1 gallon in case its really good....so I did 2.....but thats only 8 - 9 bottles :P

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Old 09-22-2012, 10:23 AM   #255
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Actually, it's NOT used to make jam! It's the exact opposite of what they put in jam. They want the pectin in jam to thicken it, so they add pectin. Pectic enzyme breaks that pectin apart, and is used for wine making.

You can leave out the pectic enzyme, but do NOT sub it with pectin, no matter what!
Thinks for the correct information have to inform the girl at the LHBS of her misguided information.
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Old 09-22-2012, 10:55 AM   #256
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There isn't any sub for pectin enzyme. It just helps break up the pectin so the wine clears better and the bananas break up better. For acid blend, it's added for some tartness. It's a blend of malic, tartaric, and citric acid. You could leave it out, and then try some lemon juice later on if you feel it needs some aciity.

The EC-1118 would be great for this wine.
Oh well, in this case I think I can only wait more time to let it clear... There is not a single shop that sells pectin enzyme in my area. And thank you for the fast answer, your recipes rock

Ps. I've read that someone put some campden tablets in it, are those necessary?
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Old 09-22-2012, 02:21 PM   #257
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Yooper, or other experienced person,

I lost track of time with my wine and haven't added raisins. It's been three or more months. Should I still or ride it out n see what I get? I did rack a third rime.

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Old 09-22-2012, 02:23 PM   #258
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Yooper, or other experienced person,

I lost track of time with my wine and haven't added raisins. It's been three or more months. Should I still or ride it out n see what I get? I did rack a third rime.
You could see how it is. I talked to Homercidal, and once he added the raisins, fermentation didn't restart. That would be my only concern with adding them this late- that fermentation wouldn't restart.
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Old 10-07-2012, 02:51 PM   #259
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I made a three gallon batch of this last Sunday and just racked it. I used 8 pounds of sugar for three gallons, so slightly more than in the recipe... Champagne wine yeast. Tasted it after a week and I don't think there is a chance I'll be able to wait two years. It tasted pretty decent after a week!

It's in secondary now. Thanks for the recipe!

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Old 10-16-2012, 04:23 PM   #260
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