Peach wine won't clear... - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Peach wine won't clear...

Reply
 
Thread Tools
Old 11-14-2011, 08:51 PM   #1
OneCerebralSamurai
Recipes 
 
Jan 2011
Desert, USA
Posts: 77
Liked 1 Times on 1 Posts



My peach wine won't clear....

Recipe:

6gal batch

4.5gal Welch's white grape peach juice (SG = 1.057)
5x 12oz white grape juice concentrate
9cups cane sugar
1tsp energizer
1tsp nutrient
water to 6gal

EC-1118

OG = 1.090

After 1 week, SG = 1.004. Racked to secondary.

After 3 weeks, SG = 0.994. Racked, stirred several times to degas, and added 1.5tsp sorbate and 6 campden tabs. After that, I applied SuperKleer-KC per the instructions...

Normally after I apply SuperKleerKC, my wines are clear in a few days to two weeks. After TEN weeks, this batch was still very cloudy. I racked it again, and applied a second dose of SuperKleerKC which doesn't seem to be working very well either.

In my Googling, I've noticed that other people have had problems with peach wine – some claim that using pectic enzyme helped (I didn't use it because I didn't heat anything). Some people claim that bentonite worked when other clarifiers failed. Some people said nothing short of filtering worked (though filtering worked very well).

Any suggestions? It's starting to taste very good, so drinking cloudy wine isn't a catastrophe. I do like to give my wine as gifts, so I would like to get it as clear as possible.

 
Reply With Quote
Old 11-14-2011, 09:07 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,202
Liked 7710 Times on 5416 Posts


Try chilling it as cold as you can (without freezing it!). Sometimes a drop of only 10 degrees will help it drop clear, but if you could put it somewhere in the 30s for two weeks, that should clear it right up.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 11-14-2011, 09:42 PM   #3
OneCerebralSamurai
Recipes 
 
Jan 2011
Desert, USA
Posts: 77
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Yooper View Post
Try chilling it as cold as you can (without freezing it!). Sometimes a drop of only 10 degrees will help it drop clear, but if you could put it somewhere in the 30s for two weeks, that should clear it right up.
Unfortunately, the weather here is mid-70's in the daytime and mid-50's at night. I don't have any way to artificially cool down a 6gal carboy.

What I'll probably do is let it sit for another couple weeks, and then set it outside for a night...

Thanks for the sugestion.

 
Reply With Quote
Old 11-15-2011, 05:37 PM   #4
Brewkowski
Recipes 
 
Aug 2008
Chicago area
Posts: 1,344
Liked 24 Times on 23 Posts


Quote:
Originally Posted by OneCerebralSamurai View Post
Unfortunately, the weather here is mid-70's in the daytime and mid-50's at night. I don't have any way to artificially cool down a 6gal carboy.

What I'll probably do is let it sit for another couple weeks, and then set it outside for a night...

Thanks for the sugestion.
Agreed with the cooling, I've got a peach mead that was not clearing at all and when I put it on the back porch (2-3 days the temperature outside was low 40's or high 30's, it's cleared up a ton). Not totally so I'm hoping to rack and let it sit out there over winter until bottling.
Any access to putting it in a fridge, or maybe even a big bucket that you could put water and ice or ice packs to keep it cold would probably be your best bet.
Everything I've read, and after talking to even a commercial fruit wine maker, peach wines can be difficult to clear without very low temps and/or filtering.

 
Reply With Quote
Old 11-30-2011, 07:54 AM   #5
OneCerebralSamurai
Recipes 
 
Jan 2011
Desert, USA
Posts: 77
Liked 1 Times on 1 Posts


In case anyone comes across this thread...

Putting my peach wine in a tub of ice and getting it to the low 40's for a week did almost nothing. There was some sediment, but I think that was mostly the second batch of SuperKleerKC falling out. The peach wine was still very, very cloudy.

I decided to hit it with 2tsp pectic enzyme (although I didn't heat anything) and bentonite (some Google searches led me to believe that bentonite works with peach wine.)

I was familiar with using bentonite from the dozen or so wine kits I've done... rather than wait for an online order, I bought the bentonite that HBS had... something called “speedy bentonite”.

Let there be no question, “speedy bentonite” is a very different creature from the bentonite that comes in wine kits. I didn't understand this before – now I do!

Long story short – since I was confused about the difference between “bentonite” and “speedy bentonite”, coupled with too many internet searches, I pretty much screwed up the application instructions...

… still, the effect of the “speedy bentonite” has been dramatic. After a few hours it is vastly clearer than it was. It looks very promising... I expect to let it sit for a week, and then rack... and then I'll consider bottling.

Bottom line – let peach wine sit for many weeks, but when you are ready to get it clear, hit it with “speedy bentonite”.

 
Reply With Quote
Old 11-30-2011, 08:06 AM   #6
SteveHoward
Recipes 
 
Aug 2011
Busan (부산), Korea (대한민국)
Posts: 156
Liked 2 Times on 2 Posts


Did you hit it with the speedy bentonite alone? Or was the pectic enzyme added at the same time?

I'd be curious about individual results if you separated the two actions. I'm anxious for clarification one way or the other.

 
Reply With Quote
Old 11-30-2011, 08:20 AM   #7
OneCerebralSamurai
Recipes 
 
Jan 2011
Desert, USA
Posts: 77
Liked 1 Times on 1 Posts


I hit it with both at the same time... but it is very obvious that it's the “speedy bentonite” that's done all the work.

 
Reply With Quote
Old 11-30-2011, 08:23 AM   #8
SteveHoward
Recipes 
 
Aug 2011
Busan (부산), Korea (대한민국)
Posts: 156
Liked 2 Times on 2 Posts


How is that obvious?

 
Reply With Quote
Old 11-30-2011, 09:00 AM   #9
OneCerebralSamurai
Recipes 
 
Jan 2011
Desert, USA
Posts: 77
Liked 1 Times on 1 Posts


Sorry – sometimes I take too much for granted. The solution (wine) is showing the results of electrostatic attraction, which is causing large clumps in the wine which are settling out. A pectin haze would be expected to dissolve away. (remember I didn't heat anything)

The clumps are settling out rapidly, so by tomorrow I expect the wine to be very clear.

Hope this helps.

 
Reply With Quote
Old 12-07-2011, 05:10 AM   #10
Wvbrewer77
Recipes 
 
Nov 2011
martinsburg, wv
Posts: 38

Give it time, it will clear..

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Peach Wine dracothered Winemaking Forum 4 06-16-2011 12:06 PM
Sur lei with a peach wine? DoctorCAD Winemaking Forum 0 09-15-2010 01:18 AM
peach wine and asian pear wine OHIOSTEVE Winemaking Forum 3 08-16-2010 07:09 PM
Dry Peach Wine captianoats Winemaking Forum 5 09-02-2009 04:22 PM
Peach Wine Evets Winemaking Forum 2 09-11-2006 09:09 PM


Forum Jump