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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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Three days ago, I added Kielosol and Chitosan, racked my pomegranate
wine into two one-gallon jugs, and put them away in an old 'fridge in the garage at ambient temperature about 35 to 40F. After racking, I still had a bit less than a quart of wine left over -- not enough to do anything but drink. I put it in the house 'fridge and let it sit until last night. Still on the tart side of the taste level, I added sugar before I put it away. Last night, the wine was perfectly clear to the point where I could read labels on the other side of the Mason jar. The color is a beautiful ruby red. The pomegranate taste is great. Now, all I have to do is collect enought split size bottles over the next couple of months. I'm thinking about racking again in a month or so to get it off the lees. I have some raw frozen pomegranate juice that I'm thinking of using to top off the jugs. Anyone see any problem doing that? -- Regards, Casey Wilson Freelance Writer and Photographer |
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No problem if you stabilize the wine against refermenting by potassium
sorbate - the juice will add some sugar. Pp On Jan 28, 10:05 am, "Casey Wilson" > wrote: > I'm thinking about racking again in a month or so to get it off the > lees. I have some raw frozen pomegranate juice that I'm thinking of using to > top off the jugs. Anyone see any problem doing that? > > -- > Regards, > > Casey Wilson > Freelance Writer > and Photographer |
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