Yooper

Recipes 

Sorbate and campden aren't clearing agents.

I like sparkelloid, but any commercial clearing agent may work well.

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emissary

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I may be in the minority here, but what's so wrong with just having a semi-cloudy batch? I could understand if dignitaries were coming over that you might have to put this batch back in the cabinet, but just for the enjoyment of a homemade batch of something scrumptious and wonderfully imperfect I would say bottle it and forget it.

Growing up, we made grape wine every fall from our home harvested concordes. We crushed 'em, poured in a ton of table sugar, bread yeast, and fermented (on the husks) until we thought it was done and ready. I still have some that I sample each year (some is 10+ years now). Some clear, some cloudy, some full of tannin, some great, some sweet, some dry, but all undeniably organic and homemade and wonderful. Now, I will argue that I make a more refined product now than I used to. But there is a lot to be said for just enjoying the process and enjoying the product.

Even if it does not come out the way one would expect.

Where's Papazian when you need him..."Relax. Don't worry. Have a homebrew."

Cheers.

bmckee56

Recipes 

A week in the refrigerator may not be sufficient if the temperature is not low enough. Have you de-gassed the wine at all? Trapped CO2 can hold things in suspension and keep a wine from clearing properly. If you intend on using a fining agent, there are several you can use. Check out your LHBS or an online Wine and Beer store for a good product.

To aid in clearing by cold crashing, you need to get your wine down around 32 - 35 degrees and maintain that for several days to a few months for some wines.

Try this site for more detailed assistance on your problem: http://winepress.us/forums/index.php

Good Luck!

Salute!

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.code.decode.

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patience my friend.

doody

Recipes 

nope, I haven't degassed it yet, it was only my second batch ever, now up to 6. But the grapefruit after 3 weeks in the fridge does apear to be dropping its darkest pink colors to the bottom. now that it starting to settle a bit I think will leave it in there a bit longer before I degass and stir up what is settling now. Then could I just add a clearing agent to a new carboy along with sorbate and K meta to finish it while degassing it as well?

doody

Recipes 

cold crashing is definatley helping the darkest pinks sink to the bottom. Its almost an orange color on the bottom inch or two, and a very light pink all the way above that. Give it another week and possibly re-rack, then the question is more time, stablize, or toss in thing of super klear I bought, and backsweeten. Hmmmnnn? whats your ideas?

Yooper

Recipes 

Well, it's too late now, but next time, either degas or wait until the wine is degassed before attempting to clear it. The reason is pretty simple- the co2 bubbles "hold" stuff in suspension. Often degassing will release it. Of course, I'm a big believer in time. So, I'd wait at least 6 months before being concerned about wine not clearing.

Ok, after 6 months and the wine is degassed, if it's not clearing I'd try what you did with cold stabilization. Wait until clear, rack and bottle.

Here's the kicker, though- you want to sweeten your wine. That's fine, but you'll need to stabilize it with sorbate and campden. That may create haze, so the wine will need to be cleared with finings, or you may have to wait it out.

The first thing I'd do now is absolutely nothing. Nada. Let it sit. Let it clear. Let it degas naturally.

The wine is barely 5 months old, and it's been racked, cold stabilized, etc, and you don't even know for 100% certainty that it was done fermenting first! If you have an SG of .990 or so, then it was done. If it's higher than that, that would explain the cloudiness. The wine has to be finished before it'll clear. Patience is tough sometimes, but some things just can't be rushed.

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bcgrapes

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Wines are typically hazy due to pectin or protein, or depending on the base...starch (root wines). If you add Campden tables (SO2) at the same time as an enzyme it is likely your enzyme will not work, beacause sulphur kills enzymes. Headspace can be remedied by adding marbles until your carboy is filled. And finally, you need to add bentonite .5 g/l should do, in order to clear any proteins from your yeast's activity during ferment. Fruit wnes do not need to be cold stabilized unless you have added tartaric acid. Headspace will get you a scummy film in no time, as well as oxidize it, and allow VA (vinegar) bacteria (acetobacter) to flourish and ruin your wine. f you are unsure of your fermentation's completion, clinitest tablets are available at your local pharmacy to check for residual sugar...5 drops wine, 10 drops distilled water and 15 seconds (5-10-15) and refer to the colour chart for an approximate sugar measurment.