So I added pectinase to the "gluelike" apricot wine I made and described in an earlier post. Waited a week, didn't help. I filtered about 1/2 gallon through some cheescloth and save it for interest, and dumped the rest. It still has the consistency of thin glue. I'll let it sit in the back of a closet for awhile and see what happens.
Theories?
I have 2:
- Pediococcus infection. It tasted off, kind of bitter and nasty. I know pedio this can make beer ropey, but I've never seen it in any fruit wine I've made, and I've been at it for may years. For what's it's worth I never use sulphites (tho' I wash the fruit well), so maybe my technique (or lack of it) finally caught up with me.
- I used a small hand blender to pulverize the fruit. I didn't go at it until it was totally liquified, but I hit it pretty good. Previously I've always crushed using utensils like potato mashers, etc. Could I have somehow developed the pectin in the fruit by overly agitating it?
--arne