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Old 12-17-2008, 08:27 PM   #1
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Default My wine wont clear.. what can i do?

I made a 5 gallon batch of pear wine (took hours to peel those damn things) on 8/28/08 - Now its pretty much done, but it wont clear up. it has been cloudy forever and im not sure what to do to clear it up so i can bottle it. I racked it off the lees and got 3 1-gallon jugs from the original 5 gallon batch.

About 4 days ago i put isenglas in the jugs in an attempt to clear it up but it doesnt look like it has started to do anything yet.. any ideas?

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Old 12-17-2008, 08:37 PM   #2
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Well, the first thing that I would do is get it really cold- like in a fridge. A couple of weeks should clear it up. If it still doesn't clear, there are other finings you can use. I like Sparkelloid- it seems to work well for me.

In order to get the best fining for the job, though, it's good to try to figure out what's causing the haze. In this case, I'm wondering if it's a pectin haze. Did you use pectic enzyme at all? Did you happen heat up the fruit? I'd maybe try the chilling first, then try pectic enzyme. If that doesn't work, then maybe the sparkelloid.

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Old 12-17-2008, 11:21 PM   #3
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+1 on the fridge, clears really fast!

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Old 12-18-2008, 01:16 AM   #4
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I did use pectic enzyme in the begining part of the recipe. I peeled and chopped the fruit, then boiled honeywater and poured it over teh fruit, added the enzyme etc.. then 10 days later rack to carboy and a month later to the 3 1-gallon jugs. where they sat for another couple months.

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Old 12-18-2008, 01:24 AM   #5
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+1 to the sparklloid and pectic enzyme

thats the one two punch combo I use in my fruit wines. The sparkloid does take about 2-3 days to see a difference and 2 weeks for crystal clear.

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Old 12-18-2008, 01:34 AM   #6
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Do NOT BOIL HONEY!

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Old 12-18-2008, 04:02 AM   #7
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I would wait. Maybe rack in 60 days.

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Old 12-18-2008, 03:18 PM   #8
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Quote:
Originally Posted by Tusch View Post
Do NOT BOIL HONEY!

check this one out! hahha

http://www.washingtonwinemaker.com/b...-over-boiling/


but I would try the fridge before putting any chemicals into it. the fridge does wonders.
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Old 12-18-2008, 03:37 PM   #9
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Quote:
Originally Posted by LakeErieBrew View Post
I would wait. Maybe rack in 60 days.
+1 I have a wine that I started back in January. I tried to remain consistent and rack every 2 to 3 months. I just racked again last week and it was very clear. Yet when I held it up last night, I could see some faint traces of lees dropping. I vote give it time.

Not to hijack, but if OP/I were to put it in a fermentation cooler to help the clearing along, what temp range should he/I shoot for? I'm guessing 50ºF - 60ºF?
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Old 12-18-2008, 03:52 PM   #10
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Sticking to no boil. I have read that article before though, thanks for bringing it up for those that have not seen it. In the end it gets down to preference, but I enjoy the body of my meads and prefer to have the stronger aromatics.

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