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Started by bighoppapump, April 09, 2021, 05:15:01 PM
Quote from: LordEoin on April 11, 2021, 10:41:38 PMI've had hedgerow wines do that before. i generally just shake it up a bit to let it settle more compact.Some more stubborn wines needed finings or filtration but i prefer to avoid those whenever possible.You could also try a cold crash. No harm in trying.
Quote from: Water_Wolf on April 13, 2021, 01:40:24 PMI can't really tell from the picture, but is there a layer of compressed sediment underneath the gunky stuff? If so then you could rack the wine and gunk but leave the compressed sediment behind and then leave the wine a bit longer to see if the gunk compresses. Otherwise a gelatin based fining agent would probably help.In terms of preventing it in future, you can add pectic enzyme to the fruit early on to help break down the plant fibres. You can also use a finer mesh for straining - using a cotton cloth like a pillowcase will remove most solid gunk. You could try straining it again now, but as it is no longer actively fermenting there would be a higher risk of oxidation.
Quote from: Water_Wolf on April 20, 2021, 10:39:13 PMYes, you should avoid having too much head space as that will lead to oxidation. I usually make a bit more than 5l so that I have some extra wine in a separate bottle to top up with after racking (I also have a silly variety of carboys and bottles of various sizes!). If you don't have a suitable container you can top up with whatever you think is roughly equivalent to your wine, (grape juice? prune juice?) just be aware that fermentation might kick off again. Some people also use glass marbles to fill up the space but I've never tried that.
Quote from: bighoppapump on April 21, 2021, 11:06:33 AMAny recommendations as to what I can use for a 3 litre or so sized fermenter? Or where I can buy one? At the moment I have a 1.5 litre flip top that I can use for some of it if really stuck