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I did a batch of Chilean muscoto and Chilean Pinot Grigio. Both fermented out and have dropped but still cloudy. Not sure if it's a pectin haze or what. Gonna try using methylated alcohol in a separate cup to see if it gels up, if not any thoughts on bentonite or anything else Sent from my...

Can pectic haze be cured. I fermented out 10 gal of chilian juice and added super clear and it's still cloudy after a few weeks. Hb store asked if pectic enzyme was used and it wasn't. Can it be added now. Thanks.

Hi everyone. I've been making wine and cider using (3) 6 gal carboys and (2) 5 gal carboys and I would like to start making larger batches. Bought some 55gal olive barrels and couldn't get brine/odor/flavor out of it. Does anyone have any other low cost ideas. Thanks.

Can anyone answer me this. Made a 6 gal batch of apple wine from cider. Made wine to 21 brix then ferm out to dry. Then froze 1 gal of it to remove water to increase alcohol content by vol. found this trick on Internet. Should this increase my cont by volume by 2/3. Taste great just trying to...