Hi Dave

First, Pectic Enzyme denatures at about 112F, so the boiling
water rendered it ineffective. Always add it_after_the must
cools down.

Second, go to Jack Keller's site and read up on the test for
pectin. It involves the use of metholated spirits, which is
also what is used to "denature" alcohol. (make it undrinkable)

Since the "jelly" appeared as you added the "everclear" (?),
I think you better go back and read the lable on that bottle
of alcohol_very carefully_and make sure it is 100% pure
grain alcohol and not some kind of "denatured" alcohol.

If it turns out you did use a denatured alcohol to fortify, you
will have to dump the batch since it will make you sick if you
drink it !!

As I said, go to Jack's site and read up on the test for pectin
and you will understand what I am saying. The positive
result of that test is the formation of the "jelly" you are
talking about. HTH

Frederick



"Dave Allison" > wrote in message
...
> 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 ½ tsp pectic enzyme
> 4 ½ tsp acid blend
> 2 tsp yeast energizer
> 2 crushed Campden tablet
> Water to 2 ½ 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