Clarity of Country Wines

Posted by Jack Keller's WineBlog in General, OtherNov 16th, 2009 | no responses A writer noted he had made apple, almond, and banana wines, all of which required pouring boiling water over the base ingredients prior to pitching the yeast. He found all three were very stubborn to clear. He added amylase to the banana wine and SuperKleer to the apple wine with relatively good results. He then questioned the practice of adding boiling water to fruit bases because he had heard that this causes the fruit to "set." Read more....