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Peach Wine - Not Clearing

Hi. Right now I am making Vidal Blanc, Catawba, Riesling, Pinot Gris, Muscat Canelli, and Peach wines. I started the Peach batch before I started any of the others. I have not had a problem with my peach wine clearing in the past, but as it happens - this year I do. All of my other wines have almost completely cleared, but the peach is still quite cloudy. It has only been racked from the primary to the secondary, and then once 3 weeks or so after that. It is now about 4 months past the last racking. Does anyone have any ideas on how to successfully clear this wine without damaging it?

Reply to
John Fouts
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hi! i've used hot mix sparkalloid with my peaches with great results. i will admit that sparky was the 1st & only clarifier i've used , but, it's always been great for me. HTH bob

Reply to
bobdrob

Try pectic enzyme, give it a week, and then a fining agent of your choice.

Bryan

Reply to
Jake Speed

Use pectic enzyme. You can buy some scottzyme HC from Scott labs in California. Did you ferment your Peach wine on the Peach halves and then press after a week or so? I fermented my peach wine from 2 tonnes of peaches on the peach halves, which I plunged twice daily, then drained off the juice via the press, and then pressed with rice hulls in the press. This yielded about 400 gallons of wine. I work for a winery in case you were wondering.

There is a test to determine if a wine had pectin in it. The test is described in a book by Stitters, Iland, Ewart, and Markides. "Techniqies of grape and wine analysis." I think is the title. See if you can find a copy at a library. You might need to go to a college type library, if one is close by. Otherwise you can order the book on online. Do the test and see if the wine has pectin in it. If it does then that is why it is not settling

James.

John Fouts wrote:

Reply to
James

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