I think the name derives from pectin and haze, I'll check it.
Thanks again Darlene, I already have the good luck to be in this most helpful group. I used an SG table in the Boots Home Wine Making and Brewing book by B.C.A.Turner. It told me that at 1030, a must is at 3.7% and it contains the equivalent of 12 oz. sugar to the gallon. To finish at 12% the must would need to be at 1090 and would need to contain 2lb. 12 oz per gallon. That is an increase of 4lb. for two gallons. That sounded rather a lot to me, so I put in 1kg., i.e. 2.2 lbs of sugar leaving about another 1.5 to 2 lbs to be added. I didn't check the SG at that point, partly because I wondered if the denseness of the must might be affecting the hydrometer reading. Later on there will be clear must under the pulp.
Apple Cider Juice Wine 1.100 and holdingYou know it's a hobby when it starts consuming all your daydreaming thoughts (see below). Gene DAve Allison Shoot, I just put a small light bulb in the spare bedroom closet where I do...
This more or less seems to tie in with what you have advised. At the moment the must looks like Dr. Quatermbutt has been at it, but when it quietens a bit I will check the SG and add more sugar depending on the reading. I take it that by 'rocket fuel' you mean a much higher alcohol level than required, but wouldn't Gervin GP yeast stop working before that amount of alcohol had been reached.?
-- Alan Gould. North Lincolnshire, UK.
