DrD
Active Member
- Joined
- Jan 30, 2014
- Messages
- 92
- Reaction score
- 10
Afternoon all,
Quick outline of my mishap:
EF champagne fermented for 1 month in primary. Then all in one day, I racked to secondary, added Kwik Clear finings, added priming sugar and bottled in PET. I didn't use any CT or Potassium sorbate.
In my impatience, the idea was that the yeast would settle out and be somewhat unaffected by the finings, carbonate my wine then it would be easy to pour off the sediment come drinking day. As beer can be fined using gelatin, isinglass etc then cask conditioned I thought it should work out ok.
But... the finings have worked exceptionally well, only to leave me with very clear, flat sweet wine.
Can't really think of a biological reason why kwik clear finings (gelatin and keiselsol) would kill the yeast left in suspension but they certainly aren't priming my wine.
Anybody done similar?
Tempted to rack off the sediment and re-innoculate with some must from a WOW i just started.
Quick outline of my mishap:
EF champagne fermented for 1 month in primary. Then all in one day, I racked to secondary, added Kwik Clear finings, added priming sugar and bottled in PET. I didn't use any CT or Potassium sorbate.
In my impatience, the idea was that the yeast would settle out and be somewhat unaffected by the finings, carbonate my wine then it would be easy to pour off the sediment come drinking day. As beer can be fined using gelatin, isinglass etc then cask conditioned I thought it should work out ok.
But... the finings have worked exceptionally well, only to leave me with very clear, flat sweet wine.
Can't really think of a biological reason why kwik clear finings (gelatin and keiselsol) would kill the yeast left in suspension but they certainly aren't priming my wine.
Anybody done similar?
Tempted to rack off the sediment and re-innoculate with some must from a WOW i just started.