when is TC wine...

[Duffbeer]

and of course to confuse matters we have Barley wine

Which is actually beer, but called wine due to it's high alcohol content.

[randomdave]

well thats all made for some interesting reading, and certainly gives a good answer as to what is wine an what is cider. so now when i get some juice other than apple it will be a "country wine"

Sounds good to me ^^

[Marts]

Unless its mead and cider in which case its a cyser

[Duffbeer]

Or mead and grape juice, which is a pyment or mead and fruit which is a melomel and there's more, metheglin is mead with herbs or spices and hippocras is a fortified metheglin.

[Mitchamitri]

So, is "TC" a commonly used term nowadays?

[Duffbeer]

Mainly on forums, you would get a blank look if you suggested it in most home brew circles, shows etc.

[TC2642]

Interesting read. I think that the majority of the stuff I made was around 10%+, one bottle was better than a sleeping tablet at bedtime!

[BlackBag]

To call a spade a spade
Is to have a bucket and a pail
All in all
All things considered
I'd rather have an ale

[shandypants5]

Mainly on forums, you would get a blank look if you suggested it in most home brew circles, shows etc.

Maybe we should start our OWN TC show, it could be combined with a gurning competition.

[coatesg]

I have 3 gallons of apple wine (I'm calling it wine - it should kick in at 13% - that's wine in my book!) sitting in my garage. Can I make them clear? Can I heck....

Tasted good the last time I racked them off the lees though...

[Duffbeer]

I have 3 gallons of apple wine (I'm calling it wine - it should kick in at 13% - that's wine in my book!) sitting in my garage. Can I make them clear? Can I heck....

Tasted good the last time I racked them off the lees though...

Did you add pectolase at the start ? it's probably a pectin haze, if not add some now and move to a warm room, stir frantically to release any trapped co2 and add some finings in about a weeks time.

[coatesg]

Did you add pectolase at the start ? it's probably a pectin haze, if not add some now and move to a warm room, stir frantically to release any trapped co2 and add some finings in about a weeks time.

Yup - I added it at 1.5tsp per gallon when pitching the yeast. It's sitting in the cold garage at the minute and clearing very slowly indeed. I'll give it another month or two and then probably give up and go for the pectolase/finings route. But I agree - it's most likely pectin with apples involved. Strange really - I did a plum wine earlier this year and had no problems in clearing it with largely the same method. Ho hum.