Thanks. That was an interesting link. This does sound like the right
step thanks.
DAve

Joe Sallustio wrote:
> On Nov 20, 11:58 am, Dave Allison > wrote:
>> It smells great! It appeared as I added the everclear, or shortly after
>> (minutes)No vinegar smell at all. I did a Cherry port at the same time
>> and don't have this floating jell.
>>
>> How it was made - using recipe:
>> 5 lbs 5 oz. Blueberries
>> 1 lb grapes (red seedless)
>> 1 lb raisins
>> 5 lbs sugar
>> 1 1/2 tsp pectic enzyme
>> 4 1/2 tsp acid blend
>> 2 tsp yeast energizer
>> 2 crushed Campden tablet
>> Water to 2 1/2 gallons
>> Yeast Cote des Blancs
>>
>> Bring water to boil, and then set aside. Wash, crush blueberries, grapes
>> and raisins - put into primary with all ingredients except yeast. Add
>> hot water and stir to dissolve sugar. 1.102. Cover and allow cooling to
>> 70-75, and then adding yeast. Stir daily for 5-6 days until SG is 1.040.
>> Strain out fruit pulp and press. Siphon into secondary and fit trap.
>> Rack in 3 weeks and again in 3 months. Add Everclear to reach 18%-20%.
>> When wine is clear and stable, rack again and bottle. Allow a year to
>> mature. Improves more with age.
>>
>> Joe Sallustio wrote:
>>> On Nov 19, 6:15 pm, Dave Allison > wrote:
>>>> Hi,
>>>> Earlier this year I made a Blueberry port from recipe - completing the
>>>> process by fortifying and all is good. Except I have some clumps of
>>>> clear jell looking things - like ice jello, floating around. Some is on
>>>> the bottom, some on the top and some in between. This appeared after I
>>>> fortified with everclear. I've stirred, they dissolve and reappear. I
>>>> have had it in cold stablization for a month. Still there. It is about
>>>> 20 percent of the content, though with the floaters, I'm not sure how to
>>>> rack it away.
>>>> Should I attempt sparkoloid or other clarifiers? It had been suggested I
>>>> bulk age for a year, and this is only month 4 of 12.
>>>> Just wondered if anyone knew of this or had this happen... thanks. DAve
>>> I can't imagine what would do this, what all is in there; how was it
>>> made? Does this smell vinegary?
>>> Joe
>
> Dave,
> It sounds like the pectin in the blueberries set when you added the
> hot water; that is my best guess. See this link, it sounds eerily
> like your issue. The pectic enzyme would be destroyed if the water
> was too hot as I understand it.
>
> http://web1.msue.msu.edu/imp/mod01/01600545.html
>
> Short answer might be get it cold and rack it through a straining
> funnel.
>
> Joe
>