JOHNWALDNER95
Member
Hi everyone . I've been brewing for 3 years now with some success (not lately though). So when I first started I used around 2 pounds of fruit per gallon and I had some really clear and good tasting wine. I've always used pectic enzyme and yeast nutrient but for the past 2 years now I've decided that my wine needs more flavor so now I'm going with 3 pounds of fruit per gallon. However my wine is not very clear anymore. It seems to stay hazy which I didn't have a problem with at the start with less fruit. I've always added pectic enzyme according to the suppliers instructions but I'm wondering if maybe I need to add more now that I'm putting more fruit in. Is there a certain amount to add per pound of fruit or something like that.
I have some wine that is over a year old already and still cloudy . I'm wondering if I add pectic enzyme to that if that will clear it up some.
Also I've thought that maybe the yeast is not right. I use Lalvin wine yeast ,mostly the EC-1118 but I have used other lavlvin as well like the RC212. How do you guys decide which yeast to use?
I have some wine that is over a year old already and still cloudy . I'm wondering if I add pectic enzyme to that if that will clear it up some.
Also I've thought that maybe the yeast is not right. I use Lalvin wine yeast ,mostly the EC-1118 but I have used other lavlvin as well like the RC212. How do you guys decide which yeast to use?