I made about 2.5 gallons of apple wine around Sept. or Oct. It's been sitting quietly in a carboy since then, but it hasn't cleared much at all.
Should I let it sit some more, or should I take steps to clear it manually? If so, what's the preferred method of clearing an apple wine?
Thanks for any insights.
BB
What is the difference between Apple Wine and Hard Cider?
I'd use Sparkolloid.
Dick
On Mar 7, 6:54 pm, "Cindy Weston" wrote: > Should I let it sit some more, or should I take steps to
I've made quite a bit of apple w> What is the difference between Apple Wine and Hard Cider?
Cider makers usually have specific blends in mind, but if you start with apple juice and ferment it, you'll end up with hard cider (which is just called "cider" in much of the non-US English speaking world). If you take that same apple juice and adjust the sugar and acid to make it resemble a wine must (SG around 1.090 and TA around 6, let's say) and ferment that, then you've got apple wine. These definitions can be a little soft, sometimes people add sugar or honey to apple juice, ferment it and still call it "cider." I think that "cyser," which is what a lot of mead makers would call fermented apple juice, honey, and possibly water, is just an old spelling for "cider."
Erroll
Definitely add pectic enzyme.
Other than that, I'd personally give it a year to clear, and then bottle it, cloudy or not. Apple doesn't seem to clear very well (even when I've tried fining it) so I'm quite willing to drink it cloudy. If Santa ever brings me a wine filter, that may change.
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