Originally Posted by JonathanCook
just transferred to my second stage carboy. The recipe is an 80% white grape and 2 cans of raspberry pie filling and it's extremely cloudy should I have any concerns or just let it ride. I use Vintner's Harvest CY17 yeast seems to have fermented well for the two weeks..
Did you add any pectic enzyme before you pitched the yeast? That pie filling is practically jelly in the amount of pectin, and although great for flavor, it can sometimes leave it cloudy pretty much forever without clearing agents.
I just whipped up a batch of cran-grape from concentrate and a batch of grape-strawberry-cranberry-cherry (mix of concentrate, and pie filling).