Wine Clouded by Gelatin...

[Beerfant]

Hi,

I made some strawberry wine from fresh fruit and later fined it with a bit of extra gelatin because of the pectin present in it. The result: my wine became cloudy. Is there anything I can do using natural ingredients? Where I live, I cannot import wine making material and none is locally available. I always use natural ingredients like I use papaya peel to provide pectic enzyme...

Thanks!

 

[Chef-Ryan]

well since you can not get winemaking material i suggest just giving it time.. yes when you fine you can end up with a cloudy wine at first but just give it some time.

 

[Beerfant]

well since you can not get winemaking material i suggest just giving it time.. yes when you fine you can end up with a cloudy wine at first but just give it some time.

It's been in the fridge for almost 2 weeks. Earlier, I cold crashed red wine made from grape juice and fined with gelatin, and got crystal-clear wine with no sediment. I am disappointed more because the strawberry wine turned out to be much better, in taste and abv, than the grape wine

I have been thinking... how about if I add some strong black tea? Adding more tannins might get the extra gelatin in there do some more? I dunno....

 

[Chef-Ryan]

maybe but the thing often used to settle out gelatine is called kisosol (sp?) which is a silica solution.. i don't know what normal ingredients to use.. tho the cold could be slowing down the settling.. it depends on many things.. I guess this is where i fall short since i have access to winemaking toys that are harder for some to get their hands on

 

[Beerfant]

maybe but the thing often used to settle out gelatine is called kisosol (sp?) which is a silica solution.. i don't know what normal ingredients to use.. tho the cold could be slowing down the settling.. it depends on many things.. I guess this is where i fall short since i have access to winemaking toys that are harder for some to get their hands on

Kieselsol is negatively charged, and so is tannin. That's the reason I went ahead and added some tea. Let's see what happens. It couldn't get worse than it already is. Whatever the outcome, I am going to rack it and try to restart fermentation as it is still quite sweet. As a last resort, I'll put it away for six months.

 

[Chef-Ryan]

well is it a huge batch or small?

 

[Beerfant]

well is it a huge batch or small?

It's just a small batch of 6 liters. Only concern would be I won't get strawberries again until March-April next year.

 

[Chef-Ryan]

then try it with a very small batch like 100mL and make notes of your dose.. give it a day or 2 and look for a change.. that way you don't risk wasting your whole batch by over dosing it or making it past a way you don't like.

 

[Beerfant]

Kieselsol is negatively charged, and so is tannin. That's the reason I went ahead and added some tea. Let's see what happens. It couldn't get worse than it already is. Whatever the outcome, I am going to rack it and try to restart fermentation as it is still quite sweet. As a last resort, I'll put it away for six months.

I guess you missed this...

then try it with a very small batch like 100mL and make notes of your dose.. give it a day or 2 and look for a change.. that way you don't risk wasting your whole batch by over dosing it or making it past a way you don't like.

Already too late for what you suggest. I see no change taking place. I have already started a starter; have to restart fermentation, 'cause it's too sweet anyway; can't imagine drinking it beyond a glassful. I am going to rack it into a new bottle, and ferment to the point it stops, then remove the airlock and seal it with a cap. Won't be touching it for another 3-6 months. Hopefully, it will come out much better.

I do not like wine much, anyhow... or maybe it's because I haven't made one good enough yet, but I am a beer and whiskey man. I would love to make some nice and clear beer. My biggest hurdle is malting barley.