Originally Posted by Yooper
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.
Well, it did clear and you we're not helpful. It just took longer than I had expected. It gave me time to do additions like French oak chips and crystallized ginger. It's absolutely fantastic and thank you to the people who had great ideas on what to do.
I've been helping others and making my own for a long time, I wanted to see if anyone else had info I hadn't picked up yet.
I've currently have Almond sparkling wine, a dry French oaked Loganberry wine, sweet Blueberry and a dry French oaked Blueberry wine, American oaked and gingered apple wine, French oaked and gingered peach wine, Skeeter Pee and a Pinot Noir in my wine racks. Yes, I made all of that.
I also have a Candy Bar Porter, all grain. All grain Honey Tea Amber that my husband and I made on National Homebrew Day.