North American Fruit Explorers mailing list at ibiblio

["Thomas Olenio" <tolenio@sentex.net>]

Hello,

Jack Keller has a great wine making page.  He offers basic and advanced  
instruction;

Basic
http://winemaking.jackkeller.net/basics.asp

Advanced
http://winemaking.jackkeller.net/advbasic.asp

Main Winemaking page
http://winemaking.jackkeller.net/index.asp

He also has many, many different "recipes" for fruit wine.  My advice...   
Winemaking can be as simple or as complicated as you want to make it.  The  
winemaking process can be sped up with the addition of chemicals but great  
wine can be made from the most basic of equipment.  Fruit, yeast, pail, 2  
glass bottles (carboys) and a siphon hose.

The old wine master that taught me always says the main ingrediant in wine  
is patience, and you cannot buy that.

Later,
Tom

On Sat, 05 Aug 2006 23:08:05 -0400, Richard MURPHY <murphman108@msn.com>  
wrote:

> Fining is when you cause the 'stuff' suspended in (otherwise) clear wine  
> to go to the bottom of the tank, leaving the clear wine to be siphoned  
> off.
>
> Boy, there are a billion authorities on winemaking on the web.
>
> Try this place; a very well known supplier of home winemaking:   
> www.eckraus.com<http://www.eckraus.com/>
>
> They will describe this FINING, and offer some products to accomplish  
> this task.
>
> 2  that I have tried are 'cold mix Sparkelloid' (diatoms) and Bentonite  
> clay.
> Neither was a real winner. Gelatin is also used by some.
> My friend at work uses Isinglass (Sturgeon bladder material) and claims  
> to have excellent success.
>
> I make apple wine all the time at home.
> Another good clarifier / fining agent is Pectic Enzyme (absolutely TOPS  
> for apple wine clearing)
> I mean wow ! It fell clear in a week after adding it after fermentation  
> ended.
> It can also be put in in the start.
>
> Cheers
>
> Murph



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