- Joined
- Oct 21, 2021
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- 86
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- 77
So I made a gallon of plum wine, like 2-3 pounds of plums, pectic enzyme, water to fill. Carboy looked clear and actually sat clear and still for about two weeks with some small layer of sediment at the bottom.
Bottled today and got very hazy wine though. I was not expecting that, because of how clear it was in the carboy.
I'm wondering if in future batches I should have racked to a third carboy (this was after the first racking from the fruit) or used sparkalloid, or both.
This is what it ended up looking like:
Bottled today and got very hazy wine though. I was not expecting that, because of how clear it was in the carboy.
I'm wondering if in future batches I should have racked to a third carboy (this was after the first racking from the fruit) or used sparkalloid, or both.
This is what it ended up looking like: