Brew UK Forum | Wine Making
parsnip wine not clearing
Hi,
I've got 2 demijohns of parsnip wine that I've now racked 4 times.
they've been in these 5th demijohns for over 2 months and no sediment at the
bottem but there's still a bit of a haze to them.
I'm guessing this is a starch haze from boiling the parsnips to much.
considering you'd supposed to bottle it and leave it for a year before drinking
it already tastes quite nice, but I would reallly like to get rid of the haze before
bottleing (bit of a perfectionist) :-). I've heard bentonite is great
for clearing but not sure if it would get rid of a starchy haze. any suggestions ?
Drinking - woodfords wherry, brewmaker northumberland brown ale.
Conditioning - Woodfords Great eastern ale, Parsnip wine, Rhubarb wine.
Brewing - nothing at the minute
Planing - Coopers ginger beer, 5L turbo peach thanks to bmsleight, maybe beetroot wine if there enough spare on the alotment,
Conditioning - Woodfords Great eastern ale, Parsnip wine, Rhubarb wine.
Brewing - nothing at the minute
Planing - Coopers ginger beer, 5L turbo peach thanks to bmsleight, maybe beetroot wine if there enough spare on the alotment,
Responses
Posted 1 year ago by Admin
Depends what is causing the haze. If you are planning on making quite a bit of country wines I would invest in a filter kit, this will vastly improve the appearance of your wines and make them look like polished.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
I had thought of the filter but I only make 2 country wines a year (2 demijohns of each)using surplus from my dad's alotment and out of the 6 different ones I've done so far this has been the only one that hasn't been crystal clear.
Another thing that puts me off the filter idea is it's some thing else to clean (I'm very lazy :D)if there's an easier way I'd prefer to try that first. If not I'll be ordering a fliter from you in the next few weeks.
Conditioning - Woodfords Great eastern ale, Parsnip wine, Rhubarb wine.
Brewing - nothing at the minute
Planing - Coopers ginger beer, 5L turbo peach thanks to bmsleight, maybe beetroot wine if there enough spare on the alotment,
Posted 1 year ago by Member
Hi C2H5OH,
I have 1 Gal Blackberry wine and 1 Gal Blackberry and Elderberry bubbling away. I added 1/2 tsp Pectolase (Pectic Enzyme) which is suggested will help eat the pectins and clear the wine. I added mine before fermention so not sure what affect it will have after fermentation.
Btw, roast parsnips are my favorite veggie - roast parsnip wine mmmmmmmm.
JH
Posted 1 year ago by Member
had a teaspoon of pecolase to each before and after brewing it's not a pectin haze. I'm pritty sure it's a starchy haze. I think I should have added amylase before brewing to prevent it for happening but hind sight is a wonderfull think
going to try the bentonite when it arrives and if no improvment I'll have to get a filter kit.
Conditioning - Woodfords Great eastern ale, Parsnip wine, Rhubarb wine.
Brewing - nothing at the minute
Planing - Coopers ginger beer, 5L turbo peach thanks to bmsleight, maybe beetroot wine if there enough spare on the alotment,
Posted 1 year ago by Member
thanks for the bentonite Greg, added it last night and it's crystal clear this morning, don't think i'll need the filter kit.
Conditioning - Woodfords Great eastern ale, Parsnip wine, Rhubarb wine.
Brewing - nothing at the minute
Planing - Coopers ginger beer, 5L turbo peach thanks to bmsleight, maybe beetroot wine if there enough spare on the alotment,
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