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Results of my first Welch's experiment

I'm working on winemaking basics by making small batches of white wine. I am using that Welch's white grape concentrate that has been discussed on here before. I prepare a gallon, which gets me four bottles easy, with a little leftover that can be discarded as gunk. This first batch tastes all right, but it's very cloudy. I'm hoping for some clarifying tips, and I've also become concerned with oxidation.

I read some things in the FAQ about clarifying, and I outright adding clarifying agents to the first wine I ever made--it was a kit and had betonite included. That wine still has some clarity problems, which I presume will subside with age. While that wine was a red, I made a white this time, and want to drink it right away. So I'm a little impatient.

For the secondary fermentation, I had dabbled with chilling the must in the refridgerator. This seemed to help to some extent, just looking at all the crap that had settled to the bottom. I had let it sit for a little over a week. That was a good idea, but what likely wasn't a good idea was trying to rack through a coffee filter going between primary and secondary. I thought it'd take out some of the yeast flavor, but some of the hobo wine people I've been talking to about this probably just do it out of superstition.

That racking step had me concerned about oxidation. It took a lot of time to filter that gallon, and everything was exposed to air during this time (30 minutes or so). Once in the secondary, the container was filled almost to the top and appropriately sealed. Was I invited trouble during that racking?

I have some bentonite on supply, but I wanted to see how chilling would help. It looks like it's a good idea to use bentonite with chilling, and that's likely what I'll use next time. However, I was curious how effective different clarifying techniques ultimately are. Say, would I have had a clearer wine if I had just used bentonite without refridgeration?

I should also add this wine smells of yeast too, even if it doesn't taste of it. Perhaps priority one should be to get rid of that; I figure unclear is related.

Reply to
Adam Preble
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You will make better wine if you are patient but that said there are things you can do to speed things up. There are aslways trade offs though.

I assume it was done fermenting first.

I had let it sit for a

Never do that, you are right. It's bad practice to rack that way. Wait for the wine to settle before racking and only take the clear wine over. There is no need for a coffe filter.

Yes, especially if it'as white and sulfite levels are low and the wine is cold. You probably ripped any sulfite out doing it this way also.

Yes, bentonite alone will clarify a wine, it should be added at room temp and then chilled once it has settled. the chilling compacts it more, it's not needed.

Time will take care of that or the bentonite.

Hope that helps.

Joe

Reply to
Joe Sallustio

I used Sparkalloid on my first batch of Welches white and it came out brilliantly clear.

After 2 weeks I racked off the super fine sediment on the bottom making sure not to carry any over and after another 3 weeks absolutely nothing else is dropping out of this wine it looks awesome.

John F

Reply to
tripkings

I have only made these wines in 5 gal. batches and use superklear. But superklear comes in premeasured packets for 5 gallons and it can not be opened and then used later. There is no problem with letting the wine have

30 min. air contact while racking and working with it if you do not do it more than a few times before it goes into bottle.

For future batches you could probably use the same technique used in commercial batches. They add the betonite at the start of fermentation so it percolates with the yeast and then settles at the end.

Do not drink it cloudy. Work at getting it clear. It will taste and smell much better. Most of my wine I try to let patience clear it. Time will work. But for this particular wine, it is better drunk young so I would encourage you to use a clearing agent.

Reply to
Ray Calvert

Is there also a general practice of using bentonite during secondary fermentation? I somehow got it in my head that is when it's generally used. On the newsgroup, I've been hearing more people than not recommending it be used at the beginning of the primary fermentation.

Reply to
Adam Preble

Times change and practices change. In years past I had never heard of it being used except after a wine was finished. Then I started making some kit wines and they add it while the wine is fermenting and it works great. I have read where some add it in primary and some in secondary. I do not think that matters as it will not settle till the fermentation slows anyway.

Ray

Reply to
Ray Calvert

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