I'm sure I am on the wrong forum but... if anyone can provide a quick answer I would appreciate.
I'm making apple liqueur (I know, not exactly wine, but close enough) and must have had too many underripe apples. My liquid was "thick" and as I suspected, the liqueur is starting to gell a bit.
I understand winemakers sometimes have to deal with pectin problems.
What can I do to break down the pectin?