Originally Posted by satboy
Thanks for all your replies. Very informative. When the juice is not clear, eg like peach, orange and pineapple, wine wont be clear . Whats best to use to clear it?
The juice doesn't have to be clear for the wine to be clear. It'll drop clear with some time.
But when you mix up the wine using juice that isn't clear, one teaspoon of pectic enzyme 12 hours before adding the yeast will really help and give you a clear wine.
You can add it after fermentation also, but it may not be as effective.
Take out a little of the wine, stir in 1 teaspoon of pectic enzyme per gallon and add back to the wine, stirring gently. Top up and let it sit and it should clear if the cause is a pectic haze. If it doesn't clear in a month, try placing it someplace cold for a week or two, and it should drop clear.