I started a Apple Wine in november with VL2 yeast. It wasn't showing any signs of clearing until now. the top inch is clear. I think it might clear if I give it a few more months. The jury is still out on the flavor. I don't want to touch it.
Hmm.
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Why's the jury still out on the flavor? Is it too tart maybe?'
Usually my apple wines and crabapple wines are pretty good in 4 months or so (when clearing especially). Sometimes I find that 1/8 teaspoon of powdered tannin per 5 gallons is all that's needed to bring some depth and balance the tartness, even without sweetening.
Usually my apple wines and crabapple wines are pretty good in 4 months or so (when clearing especially). Sometimes I find that 1/8 teaspoon of powdered tannin per 5 gallons is all that's needed to bring some depth and balance the tartness, even without sweetening.
