Originally Posted by hexmonkey
I see there's sediment at the bottom of the jug, is this what you're referring to? Maybe if I carefully decant off the top of that...
I'm planning to ferment this in a carboy anyway, so hopefully I can reduce some of this. Or get some pectinase?
Yeah, maybe pectinase... I don't know, but I'm sure there's a wine maker on here who does. Otherwise, just let it in. Believe it or not, the bottles I've made with it came out pretty clear in the glass. You just have to handle the bottles a little more carefully before pouring so the pectin doesn't swirl up from the bottom, pour a little more carefully, and let a little more in the bottle than you would with homebrewed beer.