Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Cloudy
Reply
 
Thread Tools
Old 01-09-2010, 07:20 PM   #1
CandleWineProject
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Pacific NW
Posts: 593
Liked 3 Times on 3 Posts
Likes Given: 1

Default Cloudy

I have a bell pepper/peach wine that is at 0.996 - ready to bottle. However, it is cloudy. Thoughts?

Picture can be seen at http://bit.ly/6hA81r


CandleWineProject is offline
 
Reply With Quote
Old 01-09-2010, 07:26 PM   #2
Rksupreme
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Ohio
Posts: 5
Default

Could be due to the bell peppers , but could you put up a pic with a light behind the fermenter so i could see if the light penatrates it?
Might settle after bottling.


Rksupreme is offline
 
Reply With Quote
Old 01-09-2010, 07:27 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,934
Liked 6211 Times on 4424 Posts
Likes Given: 1658

Default

Well, I'm not sure what's causing the cloudiness, but I'll give it a stab!

My first thought is that it could be a pectin haze. If you didn't use any pectic enzyme, that would be my first approach.

The next thing I'd do is chill it. Putting it somewhere cold will often cause the suspended particules to fall out.

If you're already used pectic enzyme, and the wine has been finished for at least 3 months, I'd probably go with sparkelloid. That should clear it up pretty well.

I've had really good luck with sparkelloid in my light colored wines.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
 
Reply With Quote
Old 01-09-2010, 07:58 PM   #4
mmadmikes1
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Washington ST
Posts: 239
Liked 1 Times on 1 Posts
Likes Given: 1

Default

5 months into plum and it is finally started clearing. I added more PE last month and that seems to have got the clearing to start. If you bottle it you will have settling at bottom of bottles. Some people dont mind that but I don't like dust in my wine.
mmadmikes1 is offline
 
Reply With Quote
Old 01-10-2010, 03:57 AM   #5
jcobbs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Alabama
Posts: 469
Liked 5 Times on 5 Posts

Default

I had a batch of mead that was finished fermenting and tasted great but refused to clear, and I really needed it for Christmas gifts. My LHBS recommended Super-Kleer, which is a two-part kieselsol and chitosan product. Within 20 minutes of adding it I could see floc forming and within 24 hours it was clear. I usually prefer to let mine clear naturally but this worked great in a pinch. I also am planning to try sparkelloid on a batch in the future, mainly because I could buy a whole bottle of sparkelloid powder for the price of one dose of Super-Kleer


__________________
Hickory Glynn Winery & Brewery
jcobbs is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Too Cloudy Brutus Brewer General Beer Discussion 3 07-27-2009 12:55 AM
Cloudy again riha Cider Forum 2 07-09-2009 07:39 PM
Cloudy Red Ale TheBandit Beginners Beer Brewing Forum 6 03-29-2009 11:11 PM
Very cloudy APA Tarka Beginners Beer Brewing Forum 9 05-19-2008 11:22 AM
Very Cloudy voodoochild7 All Grain & Partial Mash Brewing 8 02-19-2007 04:07 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS