I’ve decided to add Bentonite to three of the DJs. I’ll leave one of the Blackberry wines to clear on its own to see the difference the fining agent makes.
I have taken a photo before adding, also I have racked all four wines.
The curly airlock will be the DJ without the Bentonite.
Preparing the Bentonite paste, one teaspoon is added to about a cup hot water and allowed to cool for 30 minutes before stirring. It is then stirred and added to the jar. This is done each time for each jar (ie: three times, leaving one blackberry wine to clear on its own).
Spoon of Bentonite
Racked the 2 gallon DJs of blackberry wine, and the 1 gallon DJ of blackberry and plum.
Blackberry wine second racking.
Blackberry and Plum wine first racking.
All S.G.s slightly under 0.990, which means they’re all in the 14-15% range.
Tried a glass of the blackberry, it’s drinkable, not the best plonk I’ve ever had, but I think it will get better in time. Certainly worth considering if it was the only thing I had in the house :)
Blackberry wine after second racking
Moved from bin to demijohn. SG 1.08, higher than expected, but it is still fermenting. Added pectolase.
Also added pectolase to the first Plum Wine.
Racked the Plum and two gallons of Blackberry.
Plum SG 0.992
Blackberry SG 0.992
Racking Blackberry wine
Pitched yeast and added pectolase.