eclecticperson
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- Mar 23, 2008
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I have been making homemade wine for about 3 years. About 1.5 years ago I made 2 flower (white and purple lilac), 2 fruit (strawberry and grapefruit) and 1 vegetable (spiced pumpkin) which I have been unable to finish. All wines required the use of Sparkolloid and were very clear after this treatment. However, once I stabilized and sweetened these wines (the flower in June 2007 and the other 3 in October 2007) they turned cloudy. They remain so today.
I have 2 questions:
I used both wine conditioner and stabilizer when sweetening these wines. Did I use too much stabilizer and that is the reason for the cloudiness?
Is there a way to salvage these wines by using another fining agent or some other process? The white lilac was a very good wine before I sweetened it and I would like to save it if possible.
EclecticPerson
I have 2 questions:
I used both wine conditioner and stabilizer when sweetening these wines. Did I use too much stabilizer and that is the reason for the cloudiness?
Is there a way to salvage these wines by using another fining agent or some other process? The white lilac was a very good wine before I sweetened it and I would like to save it if possible.
EclecticPerson