Hazy wine or clear wine

[hamiltonkiler]

I'm new this year to fruit wines. Real fruit using petic enzyme. My strawberrys ended up clear. The watermelon and peach are hazy. The only difference I can think of is the strawberry I didn't use acid blends or tannins. The others I did. How do y'all end up and do you know why?

 

[jgmillr1]

Many fruits have a fairly high amount of protein and you should consider using bentonite during the fermentation (or after if you didn't) to help drop protein that can cause a haze or "ghost" later in the bottle