Originally Posted by usmcruz
Your right pectin isnt really a problem in cloves and ginger, but did you forget the 3 lemons he used combined with one orange. It will take an ice age of temperature to clear that wine. Pectin enzyme and poly-clar will do the trick.
I disagree about the 'Ice age' reference - it's undrinkable now anyway (far too young!), so no rush - a few weeks in cold will help to drop any remaining yeast cells and really determine if its a real haze requiring enzymes. A quick pectin test would determine the result of course - Unless stuart followed a jam recipe with his citrus fruit i doubt it'll need anything other than patience!
Polyclar removes polyphenolic compounds and oxidized melanoidins. Although it will remove some haze it is not primarily a fining agent - it's a quick fix to remove excess tannins and 'off flavours/discolourings' - neither of which stuart has suggested.