Hazy wine or clear wine

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hamiltonkiler

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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

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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
 
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