|Citric Acid||1 tsp|
|Yeast Energizer||1 tsp|
|Yeast Nutrient||1 tsp|
|Yeast||Red Star Epernay II|
|Wine was murky, refused to clear. Didn’t understand what I was doing when I bottled.
Unbottled the wine. Added pectic enzyme and a fining agent (can’t remember what, probably Sparkaloid).
|Afterthoughts||This one didn’t come out good. It had a musty flavor that made me appreciate that I only had 5 bottles. Note that during this time period I drank anything I made that would go down and stay down. I opened bottles of this after opening 2 or 3 other bottles … and still had to pick non-discriminating drinkers. ROFL!
Note: At this time the only wine making book I had was by H E Bravery … hands down, the worst book on wine making ever written. In his opinion, fruit wines should be made with as little fruit as possible, to avoid any fruit character. Which begs the question: Why make a fruit wine? These days, when I make a fruit wine, I use 4 to 6 lbs of fruit per gallon of water.