Steve, I'm going to add a little pectin enzyme to my carboy and then let
it sit for another month. then clarifying agent again, and let it sit
for a month. and see what happens.
This is good to know you have done this also. This is possible, not just
theory. smile.

thanks. DAve

Steve wrote:
> Dave:
>
> I regularly add dried elderberries (bought from Vineco <grin>) to
> Calif Conn for customers. One makes the Merlot regularly, and also
> the Chianti and Bergamais (Beaujolais style). Have had no problems
> clearly their kits.
>
> Steve
>
> On Thu, 09 Nov 2006 08:58:58 -0500, Dave Allison
> > wrote:
>
>> 2. NOW I remember what I did different (blush, this is embarrassing), to
>> add more "jammy-ness" to the Pinot Noir, I had added 1 oz of dried
>> elderberries during primary fermentation. Now this makes sense that I
>> did not clear, as I did not add anything to break it down, like pectic
>> enzyme. Plus I left the kit instructions and went out on my own, thus I
>> can't complain.
>