Do I have to use: pectolase, bentonite and potassuim sorbate

[liampenn]

In my christmas pudding wine? :wha:
I wouldn't be able to get hold of these ingredients (and I have never worked with them). Is that such a problem? I dont mind my wine not being clear ect?

(Heres the recipe if it helps):
1 x 900 g 2lb Christmas pudding
1 x 411 g tinned peaches
3 x small oranges (juice only)
2 x 1 litre cartons of white grape juice
500 g bag of mixed dried fruit
1000 g 2 lb sugar ( not fixed) to SG 1.130 approx (after 24hrs)
2 tsp of pectolase
1 tsp pf Bentonite
1 Vitamin B1 tablet (crushed)
1 1/2 tsp yeast nutrient
1 camden tablet
1/2 tsp of potassium sorbate (stabaliser/ yeast stopper)
1 pkt of Gervin GV4 high alcohol yeast

Thanks alot,
Liam :

 

[ScottM]

If you're not fussed about a clear wine you can ditch the pectolase and bentonite. I think the bentonite is finings to aid quick clearing. Potassium sorbate is fairly important though as it stops the yeast from reproducing, effectively killing it off. This is what stops the wine from fermenting and allows you to keep a level of sweetness that is required.

 

[screamlead]

If you are using peaches i would suggest you do use pectolase as peach is a bugger to clear, also if using potassium sorbate to stop fermentation dont forget the campden tab otherwise the brew will taste like geraniums!
I find bentonite bloody horrible stuff too, m8 of mine used some in cider and it looked like there was a jelly fish in the DJ :sick: I use kwikclear. :thumb:

 

[bobsbeer]

I would say that you could omit the bentonite with no dire consequense. As Scott says it is there the help with the clearing. The pectolase is to reduce pectin which is present in most fruit and the addition helps to reduse haze. The wine will clear over time on it's own of debris but not pectin. Bentonite also helps get rid of the pectin, but is mainly there to assist clearing. You can omit pot sorb and leave the wine to stop fermenting on it's own, but to do this I would leave it alone after fermenting and racking for at least a year before you bottle. Otherwise you risk the wine fermenting in the bottle. Pot sorb stops the yeast multiplying, which stops the fermentation.

You can add these products later if you can't get them at the start. You will need slightly more bentonite if added at the end rather than the start, but at HB quantities the difference is small. You would only add pot sorb at the end of fermentation so that can be done at any time after the wine has appeared to have stopped fermenting. It is best to add pectolase during fermentation, but again it can be aded later. All three are easily available from HB shops, Wilkinsons and some supermarkets and are cheap.