Hey guys! I've got a problem someone here may have some idea about. I may be premature, but I'm thinking about it right now, so I'll ask while I'm thinking about it.
I made up a big batch (about 40 gallons) of carrot wine in a barrel, because it's cheap and I made a pretty tasty 5 gallon batch. Before, I boiled the piss out of the carrots and fermented what came out of that, but this time, I juiced the carrots (about 100 lb).
It's been sitting around for 5-6 months, stopped fermenting after about one month, but it has this terrible haze that I can't seem to get rid of. It's kind of a milky orange color and tastes like overripe carrots. Now, I've read that starchy vegetables need to be boiled before making wine to convert the starches, which I didn't do.
I've tried a bottle of amylase, which I think helped; the iodine test was doing a little before that and now does nothing. I've tried pectic enzyme (I've also heard that carrots have quite a bit of pectin) in the proportion jack keller recommends, and that didn't do anything. I threw in some bentonite a couple weeks ago, mixed with wine but in I think a slightly smaller amount than recommended. It tastes better, at least, now, but still has that funky color and the taste isn't ideal yet. So I put in another cup of bentonite today, hoping that'll do the trick.
If this doesn't work, I think it's going to have to go down the drain. Any other suggestions to save a large amount of booze from such a terrible fate?
I made up a big batch (about 40 gallons) of carrot wine in a barrel, because it's cheap and I made a pretty tasty 5 gallon batch. Before, I boiled the piss out of the carrots and fermented what came out of that, but this time, I juiced the carrots (about 100 lb).
It's been sitting around for 5-6 months, stopped fermenting after about one month, but it has this terrible haze that I can't seem to get rid of. It's kind of a milky orange color and tastes like overripe carrots. Now, I've read that starchy vegetables need to be boiled before making wine to convert the starches, which I didn't do.
I've tried a bottle of amylase, which I think helped; the iodine test was doing a little before that and now does nothing. I've tried pectic enzyme (I've also heard that carrots have quite a bit of pectin) in the proportion jack keller recommends, and that didn't do anything. I threw in some bentonite a couple weeks ago, mixed with wine but in I think a slightly smaller amount than recommended. It tastes better, at least, now, but still has that funky color and the taste isn't ideal yet. So I put in another cup of bentonite today, hoping that'll do the trick.
If this doesn't work, I think it's going to have to go down the drain. Any other suggestions to save a large amount of booze from such a terrible fate?
