Tangerine

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frogguruami

Well-Known Member
Joined
Jan 11, 2010
Messages
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Location
Deland, FL
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!
 
Thanks, I will look into that. Unfortunately any more bulk aging is not an option. I need that carboy for something else!!
 
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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