I made about 2.5 gallons of apple wine around Sept. or Oct.
It's been sitting quietly in a carboy since then, but it
hasn't cleared much at all.

Should I let it sit some more, or should I take steps to
clear it manually? If so, what's the preferred method of
clearing an apple wine?

Thanks for any insights.


BB

Cindy Weston wrote:

I made about 2.5 gallons of apple wine around Sept. or
Oct, It's been sitting quietly in a carboy since then,
but it hasn't cleared much at all.

What is the difference between Apple Wine and Hard Cider?

Should I let it sit some more, or should I take steps to
clear it manually? If so, what's the preferred method of
clearing an apple wine?

I'd use Sparkolloid.

Dick

On Mar 7, 6:54 pm, "Cindy Weston" wrote:
Should I let it sit some more, or should I take steps to
clear it manually? If so, what's the preferred method of
clearing an apple wine?

I've made quite a bit of apple wine. I normally age it for a year
before bottling, and I find that pectic enzyme is all I need to clear
it. So, if you have already added pectic enzyme, then I suggest you
rack as neccessary and give it more time. If you haven't, then I would
add pectic enzyme now.

On Mar 7, 10:56 pm, (Dick Adams) wrote:
What is the difference between Apple Wine and Hard Cider?

Cider makers usually have specific blends in mind, but if you start
with apple juice and ferment it, you'll end up with hard cider (which
is just called "cider" in much of the non-US English speaking world).
If you take that same apple juice and adjust the sugar and acid to
make it resemble a wine must (SG around 1.090 and TA around 6, let's
say) and ferment that, then you've got apple wine. These definitions
can be a little soft, sometimes people add sugar or honey to apple
juice, ferment it and still call it "cider." I think that "cyser,"
which is what a lot of mead makers would call fermented apple juice,
honey, and possibly water, is just an old spelling for "cider."

Erroll
http://www.washingtonwinemaker.com/blog/

On Mar 7, 6:54*pm, "Cindy Weston" wrote:
Should I let it sit some more, or should I take steps to
clear it manually? *If so, what's the preferred method of
clearing an apple wine?

Definitely add pectic enzyme.

Other than that, I'd personally give it a year to clear, and then
bottle it, cloudy or not. Apple doesn't seem to clear very well (even
when I've tried fining it) so I'm quite willing to drink it cloudy.
If Santa ever brings me a wine filter, that may change.