cloudy apple wine - campden helped!!! why?

[Lauritsen]

I am in trouble....Please help! !!!

I have an issue with my apple wine. I wrote about it before - but have news:

I added pectin enzymes before fermenting.
After fermenting I have used finings (kieselsol and gelatin)

The apple wine STILL is cloudy.

I then took 3 bottles of wine.
1. added betonite - no effect
2. added gelatine - no effect.
3 added pectic enzyme. Still no effect

Now I tried a 4th bottle and added a big overdose of Campden. After less than one hour its clear like crystal!! What is going on.

What can I do? I cannot add a huge overdose of sulphites to the batch. Will it not be undrinkable??

 

[gregbathurst]

Sulfite has a strong ability to bind to various compounds, presumably it has bound to whatever was causing your cloudiness.
Alternatively the haze was caused by yeast or bacterial activity and the sulfite supressed the activity.
As you say, it will be undrinkable.

 

[theDREWery]

Sulfite will supress yeast activity, which will temporarily clear the wine.

Bentonite takes time, gelatin works better combined with cold crashing.

How long has it been fermenting? It just sounds like you haven't waited long enough for fermentation to finish.

 

[gregbathurst]

I don't think sulfites would make the yeast settle out in just an hour. My opinion is that sulfite binding is more likely.

 

[Lauritsen]

its crystal clear now. And there is THICK white sediment at the bottom of the bottle.

could it be a bacterial infection?