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  1. P

    pectin haze help please

    My first batch plum wine completely clouded with pectin haze - my fault as started it without pectin enzyme only added later. Has now finished and I have stabilized. Is there any way of clearing it now or should I just resign myself to cloudy wine?
  2. P

    question on making the must

    Ok, complete newby and getting confused with different recipe methods. Can anyone give me clarity on the following 1. Why do recipies for fruit wines say to colds soak the fruit to infuse the flavours. Is it wrong to boil the fruit to mush it? 2. Most recipies say to strain the fruit off...
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