[Growwine] WHite Blend

[David Varney]

Jim,

 Last year was my first year at wine making from my vineyard and I made 
a field blend of ES 6-16-30 and St. Pepin. The wine was very cloudy with 
an opaque whitish orange tint to it. I added a bit of Polyclar and put 
it on my porch outside for two weeks at an average of 30F, to cold 
stabilize it. After two weeks it was very close to water clarity and was 
one of the best white wines I have had. Not an expert am I, but friends 
said it was of German in taste.

Dave @ HawkOwl Vineyards

Terry Rayner wrote:
> Good question...I know that Scott supplies it and Presque Isle has potassium 
> caseinate. You could ask Joe Baker if he knows of anyone buying it for 
> resale.
>
> Terry
>
>
>   
>> From: "Jim Lloyd" <jiml5 at nexicom.net>
>> Reply-To: growwine at littlefatwino.com
>> To: <growwine at littlefatwino.com>
>> Subject: Re: [Growwine] WHite Blend
>> Date: Mon, 5 May 2008 12:09:27 -0400
>>
>> My next step was going to be Polyclar. Didn't know about Polyact. Casein is
>> a good idea though.
>> Where can one get a small amount of Polyact ? Need enuff ofr 4 cbys
>>
>> Thanks for the input.
>>
>> Jim
>> ----- Original Message -----
>> From: "Terry Rayner" <terry.rayner at sympatico.ca>
>> To: <growwine at littlefatwino.com>
>> Sent: Monday, May 05, 2008 11:44 AM
>> Subject: Re: [Growwine] WHite Blend
>>
>>
>>     
>>> Jim, have you thought about trying a product called Polyact, it's a
>>> mixture
>>> of PVPP and casein.
>>>
>>> Terry
>>>
>>>
>>>       
>>>> From: "Jim Lloyd" <jiml5 at nexicom.net>
>>>> Reply-To: growwine at littlefatwino.com
>>>> To: "growwine" <growwine at littlefatwino.com>
>>>> Subject: [Growwine] WHite Blend
>>>> Date: Mon, 5 May 2008 11:15:29 -0400
>>>>
>>>> Last year, I made a white blend of approx 20 % Swenson White & 80 %
>>>> Prairie
>>>> Star. Crushed and pressed the same day. Bx was around 18 - 20 for the
>>>> blend. Added sugar and sulphite and yeasted. Fermentation went well, but
>>>> yielded a very orange cloudy brew. No ML.
>>>>
>>>> Fining with gelatin dropped the cloudiness and a lot of the colour, but
>>>> there still remained an orange hue. As well, the wine was bitter. On the
>>>> nose and in the taste, you can sense the astringency.
>>>>
>>>> Any ideas on how to further clean this up  ???
>>>>
>>>> Jim
>>>>         
>>>       
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