Recent content by lpmarks

I did a batch of Chilean muscoto and Chilean Pinot Grigio. Both fermented out and have dropped but still cloudy. Not sure if it's a pectin haze or what. Gonna try using methylated alcohol in a separate cup to see if it gels up, if not any thoughts on bentonite or anything else Sent from my...

There's a unit called an all in one pump that was referred to me recently. You can put an in line filter in it as well. I'm about to purchase one and was actually looking for some feedback before purchase. Anyone? Sent from my iPhone using Home Brew

Thanks for input. It is in basement so it is cool. Went ahead and added some pectin enzyme. Keep you posted if it helps. Thanks.

Can pectic haze be cured. I fermented out 10 gal of chilian juice and added super clear and it's still cloudy after a few weeks. Hb store asked if pectic enzyme was used and it wasn't. Can it be added now. Thanks.

Thanks to all who have responded. Haven't tried anything yet but I will let everyone know if any of there solutions were successful. Thanks again.

I'll give that a shot. Thanks.

Actually forgot. I did use Clorox. No luck.

Barrels are plastic and I did some research on trying to clean these barrels and what I found was people used baking soda and apple vinegar. Tried that. Soaked for a while and then just baking soda and no luck.

Hi everyone. I've been making wine and cider using (3) 6 gal carboys and (2) 5 gal carboys and I would like to start making larger batches. Bought some 55gal olive barrels and couldn't get brine/odor/flavor out of it. Does anyone have any other low cost ideas. Thanks.

Can anyone answer me this. Made a 6 gal batch of apple wine from cider. Made wine to 21 brix then ferm out to dry. Then froze 1 gal of it to remove water to increase alcohol content by vol. found this trick on Internet. Should this increase my cont by volume by 2/3. Taste great just trying to...