Cloudy 2002 wine

[Spookwoman]

New to this and have been given the task of clearing some old mystery and damson berry wines that are sitting in demijohns since 2002.
I have managed to salvage one I think was apple or something by filtering. One of the Damsons did settle a little and I am slowly clearing that but the other 2 are very cloudy. I don't want to throw them out as they taste gorgeous bit like Harveys bristol cream but a lot easier to drink and gives one hell of a hangover. any tips would be much appreciated.

 

[gratus fermentatio]

After 14 years, it should be crystal clear. Was the fruit/juice boiled at all prior to fermentation? If so, this is probably pectin haze. You might try pectic enzyme, but I've never used it this late, I always add it at the beginning of fermentation, not sure how well it'll work this late in the game. Here's what Jack Keller has to say about pectin haze:
http://winemaking.jackkeller.net/problems.asp

"Pectin Haze: The most common cause of a haze in wine is the presence of pectin, which forms gelatinous solutions in the wine. The problem is aggravated if the must is initially boiled to extract flavor, color or both. To check if a haze is pectin in origin, add 3-4 fluid ounces of methylated spirit to a fluid ounce of wine. If jelly-like clots or strings form, then the problem is most likely pectin and should be treated.

To treat the wine, for each gallon of wine draw off one cup of wine and stir into it teaspoon of pectic enzyme. Set the treated sample in a warm place (70-80?F.) and stir hourly for four hours. Strain the sample through sterilized muslin cloth and add to the bulk of the wine. Leave the wine at 70?F. for 4-5 days. The haze should clear. If it does not, strain the wine through sterilized muslin cloth and then through a vacuum-pumped filter. If it still does not clarify, the problem was misdiagnosed.

Pectin hazes can be prevented by adding pectic enzymes to the must 12 hours before adding the wine yeast. One teaspoon of enzyme per gallon of must is usually enough, but some musts require 1-1/2 teaspoons."

Also, you might want to get that wine bottled soon, haze or not.
Regards, GF.

 

[Spookwoman]

Thanks for getting back to me. The fruit was boiled before and from what i gather extra fruit was added into the mix so it does look like pectin cloud. I'm ordering some enzyme soon and fingers crossed it will be salvaged.

 

[gratus fermentatio]

You could just enjoy it cloudy, that pectin haze is just cosmetic, it doesn't affect the flavor. Also, at 14 years old, you might consider adding sulfites or ascorbic acid to help protect against oxidation. If you do add sulfite, do so at least 12 hrs prior to the addition of pectic enzyme, adding them at the same time decreases their effectiveness.
You'll want to add the dry powder(s) to a little boiled & cooled (warm) water & stir/swish it around to dissolve it before adding to the wine & stir gently.
Regards, GF.