I racked a couple wines today: Cantaloupe. Still not clearing. Had added pectase and bentonite last racking. Today I added Sparklloid. Went to write that down and see that Ive already tried that. Phooey. Still has great aroma, flavor is okay (and not bitter!). May be better with a bit of sweetening. Next year: eat the melons and skip the wine. :) Racked the Asian Pear. This is the one I made from the fruit my husband picked and the pears hadnt sat around getting all buggy. Its sour and not much else. Also not clearing, so I added Sparklloid to that one, too. If its neutral enough after another month or so, maybe Ill use that one for topping up. :) Next year: add no water to the juice. Also racked the fig and raisin melomel. That has settled out perfectly clear but with a few chunks of yeast floating around in it. As I mentioned earlier, Im hoping this racking will clear things up better so I can bottle it. Flavor is absolutely wonderful, but I made an odd amount and trying to get minimal head space gave me a headache, lol! I will for sure be making that one again. More figs and a full 3 gal batch. Really need to rack the Persimmon, but I havent got a suitable carboy for it at the moment. There was so much pulp at the bottom when it went into carboy that it didnt even hit the shoulder. That was okay at the time because it was still foamy. Im going to lose more volume on the next racking because there is a heck of a lot of pulp still... hopefully a 2.5 gal carboy will be okay... I just gotta go pick one up.
Posted on: Sun, 04 Jan 2015 23:40:13 +0000
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