1 reply to this topic

[Flame145]

This recipe does not specify when to add the tannin, Is it before fermentation or after. Second question do I add bentonite immediately after secondary fermentation. So I can top off with the Welch's White Concentrate ?? When cold stablizing do I switch from airlock to solid bung?? I will be doing cold stabilization in my fridge. Any help would be appreciated. Thanks

[bushrinker]

I'm far from being a pro, but this is my take on your questions. tannin can be added at any time but I usually add it at the beginning just to know it's in there when making a wine that calls for it. As far as bentonite goes that goes in your primary, usually the first thing you do. Put a small amount of warm water in bottom of primary bucket and whisk in real good. This helps things stay suspended in the primary so your yeast and I believe enzymes have an easier time working. I haven't used it a lot but when I have those wines seem to settle very well in second, so I plane on using it more in the future. It also has other benefits that I'd be lying if I tried to explain. And as far as pumpkin goes make at least an extra 1/2 gallon for a 1 gallon recipe and about an extra 1-1/2 gallons for a 5 gallon batch. There is a lot of sediment that will be tossed in the racking process. Hope this helps and good luck.