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Old 02-24-2012, 04:45 AM   #1
jsdiggit
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Feb 2012
Mountain View, CA
Posts: 4


I made a 1 gallon batch of apple wine with a store brand clear (filtered) apple juice. The gravity of the juice was 1.051 and I added enough sugar to get it to 1.084. Added to this was some yeast nutrient, DAP, and pectinase, though I wasn't sure if pectinase was needed.

After a couple weeks fermentation with Cote des Blancs wine yeast, the air lock was still bubbling once every few minutes. I got impatient, and decided to cold crash in my refrigerator. The final gravity was 0.996.

After 48 hours in the fridge, the wine was completely clear, and there was a very compact yeast cake, covered in a clear, jelly-like substance. I mean, the yeast was really sealed in. I didn't even need to siphon; I could pour it straight out and none of the yeast cake would mix with the wine.

It already tastes pretty good, and I have it now in another gallon bottle for aging. Success!

I'm guessing the jelly stuff was pectin or whatever the pectinase turns it into. Does filtered apple juice still have pectin, though? I usually use unfiltered juice, and there is so much apple solids in the yeast cake I've never seen this jelly stuff before.

Anyway, no complaints, just wondering if anyone has seen this before.


 
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Old 02-24-2012, 06:49 AM   #2
Pith
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Sep 2011
Blue Mountains, NSW
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How much pectinase in how many gallons?

All I can suggest is that you didn't put enough in, the unbroken-down pectin settled to the bottom during cooling and then set. Sounds pretty cool, if you ask me.
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7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
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Old 02-24-2012, 06:53 AM   #3
jsdiggit
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Feb 2012
Mountain View, CA
Posts: 4

It was one teaspoon in one gallon.

 
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Old 02-24-2012, 07:27 AM   #4
Pith
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Sep 2011
Blue Mountains, NSW
Posts: 322
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Did you stir it in well? Also, what are the ingredients of the apple juice?
__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet

 
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Old 02-24-2012, 07:40 AM   #5
jsdiggit
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Feb 2012
Mountain View, CA
Posts: 4

The bottle was shaken to aerate everything once the yeast was pitched, so I assume so, but perhaps it wasn't enough. In any case, I'm more surprised that filtered apple juice still has significant quantities of pectin.

Anyway, as I said, it was a success, and having a "seal" on the yeast cake made racking easier. I doubt though, whether I'll ever be able to replicate that bit of fortune.

 
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Old 02-24-2012, 07:42 AM   #6
jsdiggit
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Feb 2012
Mountain View, CA
Posts: 4

Oh, and it was apple juice with ascorbic acid only, I assume heat pasturized. Can't remember the brand off-hand but I don't recall it being anything unusual.

 
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Old 02-24-2012, 09:45 AM   #7
Pith
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Sep 2011
Blue Mountains, NSW
Posts: 322
Liked 6 Times on 6 Posts


Cool. Do exactly the same thing again and see if it happens a second time.
__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet

 
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