Any suggestions???

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lpmarks

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I did a batch of Chilean muscoto and Chilean Pinot Grigio. Both fermented out and have dropped but still cloudy. Not sure if it's a pectin haze or what. Gonna try using methylated alcohol in a separate cup to see if it gels up, if not any thoughts on bentonite or anything else


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I use sparkolloid to fine/clarify my whites, but to be honest it is way early to worry about that yet, whites are typically ready within 6 months, sometime between now and then, I'd cold stabilize them, rack and stabilize with meta and sorbate if you plan on back sweetening the Moscato (many folks do), then clarify and filter.
 

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