Back in March of this year, I started off a lemon and ginger tea bag wine. To give it a bit more flavour, I added the juice of a lemon and some grated ginger to it, but made the mistake of not adding any pectolase. The result being it’s fermented out very nicely, but even after storing it in a demijohn for quite some time in a cool place, and racking it quite a few times, it’s hazy. I’ve even tried finings, but they have had no effect.
My question is , do I just keep it in the cool place until it hopefully clears, or do I just drink it as it is? I’ve tried a small sample, and it tastes very nice indeed.
I should add I have also today, racked off my plum and ginger wine (16%) and my pear wine (14.2%), and as there was a little bit left over in the demijohns, I decided to ‘sample‘ them both, I don’t know why, but I feel a tad squiffy! I’m cooking tea tonight, so that should be fun!
My question is , do I just keep it in the cool place until it hopefully clears, or do I just drink it as it is? I’ve tried a small sample, and it tastes very nice indeed.
I should add I have also today, racked off my plum and ginger wine (16%) and my pear wine (14.2%), and as there was a little bit left over in the demijohns, I decided to ‘sample‘ them both, I don’t know why, but I feel a tad squiffy! I’m cooking tea tonight, so that should be fun!
