This condition is usually described as ropiness and is caused by lactic acid bacteria. Have a look at this website - winemaking.jackkeller.net/problems.asp scroll down to the bottom of the page for treatment advice - basically use Campden tablets to kill off the bacteria.
In my experience pectin hazes don't make the wine viscous, just cloudy. I would definitely try treating for bacteria first then try some pectolytic enzyme treatment if it is still cloudy after that.
I'm just wondering whether Artjak has the makings of a Pear Vinegar Mother there? Does anyone here make their own fruit vinegar?
We make our own wine vinegar, but were given the 'mother' by a friend so we just add that rare commodity 'leftover wine' from time to time - but I know it's possible to create a Vinegar Mother (like a ginger beer 'plant') to make fruit vinegar.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
It's a bit jelly-like - have you ever found a gelatinous gunge at the bottom of an elderly bottle of cider vinegar in the back of the pantry? That's a potential Vinegar Mother
Latest news on thick pear wine; I did the chemistry test - 1 part wine to 3.5 parts meths. Did it form fine strings? Yes, so that means it is a pectin haze apparently.
So to rectify use 1 cup of wine, 1 tsp pectolase, stir once every hour for 4 hours, strain through muslin into 1 gall wine. Leave for 4 days and it should clear.
I will wait and see what happens as I still have another 3 or 4 galls to go.
I love all this chemistry stuff: they didn't build the science lab at school till the year I left, I have the strange feeling that they held off until then. ('we can build it in '63 - artjak's leaving then - we'll be safe')
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Hello if it is still fermenting I would be inclined to just leave it !
is it just cloudy or is it cloudy and thick ?
This condition is usually described as ropiness and is caused by lactic acid bacteria. Have a look at this website - winemaking.jackkeller.net/problems.asp scroll down to the bottom of the page for treatment advice - basically use Campden tablets to kill off the bacteria.
Steephill, thank you for that link. I think the wine may have a pectin haze. I will be doing the test tomorrow
In my experience pectin hazes don't make the wine viscous, just cloudy. I would definitely try treating for bacteria first then try some pectolytic enzyme treatment if it is still cloudy after that.
I'm just wondering whether Artjak has the makings of a Pear Vinegar Mother there? Does anyone here make their own fruit vinegar?
We make our own wine vinegar, but were given the 'mother' by a friend so we just add that rare commodity 'leftover wine' from time to time - but I know it's possible to create a Vinegar Mother (like a ginger beer 'plant') to make fruit vinegar.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I will do the pectin haze test with meths later on and report back
Dove, it tastes v. good; not vinegary. Is a vinegar mother thick? (Oh dear, sounds a bit insulting)
It's a bit jelly-like - have you ever found a gelatinous gunge at the bottom of an elderly bottle of cider vinegar in the back of the pantry? That's a potential Vinegar Mother
I've been doing a bit of googling http://makezine.com/craft/in_the_kitchen_with_jarod_make/
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Thanks Dove
Latest news on thick pear wine; I did the chemistry test - 1 part wine to 3.5 parts meths. Did it form fine strings? Yes, so that means it is a pectin haze apparently.
So to rectify use 1 cup of wine, 1 tsp pectolase, stir once every hour for 4 hours, strain through muslin into 1 gall wine. Leave for 4 days and it should clear.
I will wait and see what happens as I still have another 3 or 4 galls to go.
I love all this chemistry stuff: they didn't build the science lab at school till the year I left, I have the strange feeling that they held off until then. ('we can build it in '63 - artjak's leaving then - we'll be safe')
Hello , never heard of pectin haze , keep us advised
best of luck