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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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My Niagara isn't clearing. My LHBS guy was a little wishy-washy when
offering up advice. He wound up selling me both pectic enzyme AND Super-Clear. Might anyone have a suggestion as to which product to use? Thanks! Ken |
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Ken, I have never needed Pectin Enzyme to clear Niagara, or most any other
grape wine that I can remember. I am not familiar with Super- Clear, do you know what the material actually is in it? Typical fining for most of my white wines would be: 1 Bentonite 2 Cold stabilize over the bentonite 3 Rack off Lees 4 If necessary- fine with Sparkalloid 5 If high in tannin then consider Gelatin (5 is not usually a factor as a note) HTH John Dixon "Ken Anderson" > wrote in message t... > My Niagara isn't clearing. My LHBS guy was a little wishy-washy when > offering up advice. He wound up selling me both pectic enzyme AND > Super-Clear. Might anyone have a suggestion as to which product to use? > Thanks! > Ken > > |
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"J Dixon" > wrote
> > Ken, I have never needed Pectin Enzyme to clear Niagara, or most any other > grape wine that I can remember. I am not familiar with Super- Clear, do you > know what the material actually is in it? > > I spelled it wrong. It's Super-Kleer. Kieselsol and chitosan. It comes in two small packets, each about the size of a gelatin packet. They are clear liquids that you put in one after the other. Supposed to work in 24 to 48 hours. Ken |
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Ken,
I've used Super-Kleer with GREAT results. Crystal clear in about 24 hours. You'll see. Dave Stacy On Thu, 04 Dec 2003 20:54:36 GMT, "Ken Anderson" > wrote: >My Niagara isn't clearing. My LHBS guy was a little wishy-washy when >offering up advice. He wound up selling me both pectic enzyme AND >Super-Clear. Might anyone have a suggestion as to which product to use? >Thanks! >Ken > |
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Ken, go to http://www.homebrew.com/wine_cellar/wineblog.shtml and
scroll down to entries for 25 June 2003 and 20 June 2003. You should not need the pectic enzyme unless you have a pectin haze. Super-Kleer works good. Jack Keller, The Winemaking Home Page http://winemaking.jackkeller.net/ |
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