Using a Juicer

Jul 20, 2003 3 Replies
P

I have been making country type wines both from kits and from fruit and flowers picked from the wild for over 10 years now but recently i came across a problem i cant solve.I bought a juicer for making fruit drinks and decided to try it out on some melons i had bought for winemaking.I juiced both the melon and the skins.Everything seemed ok and the ferment went to completion with no problems.I then syphoned off and waited but it would not clear so after 3 months i added some isinglass and all that dropped was the isinglass. Can anyone help me to clear this wine and can anyone say why juicing has left it unclear. Or alternetivelly is there something in the melons causing this haze and needs treating with something ?



Paul....


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J

It cold be the fact that there are proteins in the skin and pith of all fruit. Did you use pectinase or pectic enzyme ? Juicing the skins would have released the proteins causing the wine to become cloudy. You could try using bentonite or gelatine and if they don't work the only other option is to filter.

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D

In message , Ray writes

Or starch haze

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F

The tests for starch and pectin are cheap, quick, and easy. Why not learn to do them. They can be found at:

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Look under "pectin haze" and "starch haze".

If both of these tests come up negative, the problem is most likely protein. Do bench tests with fining agents. I would start with Bentonite. HTH

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