Originally Posted by RuthiePowell
I used local peaches. Pasteurized them and then added pectic enzyme as soon as it cooled. Let it rest for 24 hours and then added the yeast. I've had lactobacillus when I didn't pasteurize the fruit first. Anyway, Weeks have passed and it has been racked twice and degassed and speedy bentonite added. It's been over a week after the bentonite and the peach wine looks slightly greenish from the bentonite and isn't clearing.
My husband is a beer home-brewer and he keeps wanting to work the wine like he would an ale that isn't clearing. He put it in his lagering fridge, after adding gelatin, for a week and a half and it didn't clear. (that was before I added the bentonite).
What now? Chill again or toss it?
If you cooked the fruit, that set the pectin (think jam/jelly) and it won't clear. Ever.
It's ok to drink it, but it just doesn't look as pretty.
NEVER heat or cook fruit (except for very rare cases/recipes). Not only does it mean the wine won't clear, it changes the flavor of the fruit. A "cooked fruit" taste in the wine isn't as good as a never-heated fruit.
To sanitize fruit/must, most winemakers use campden tablets (sulfites) which dissipate out and then a chosen wine yeast strain is added for fermentation.