Another clarification question

Two months is a little early to be hitting the panic button. Sometimes they just take longer.

Pectic enzyme shouldn't hurt anything, but if it's a kit, that really shouldn't be necessary.

The first thing I'd look at is whether it still has a lot of CO2 in it

- the carbonation can prevent or delay settling. De-gas throroughly with a long spoon or drill-mounted de-gassing tool. If it still hasn't started to clear after another month or two, I'd try Sparkolloid. I've had good luck with that stuff, when all else failed.

Doug

Did you follow the instructions *exactly*? I recently started a WineXpert kit and it specifies that a week after transfer to secondary fermenter to stir to degas the wine and add sulfite, sorbate, and isinglass -- but do NOT rack. Instructions state that if the sediment isn't mixed back in the wine won't clear properly.

No clue what this is true, but I've discovered that following the directions works better than using my normal winemaking knowledge. :-)

This doesn't help with your problem, but it may help diagnose the cause. You might also contact the manufacturer. They may have suggestions on their web site, or may answer emails.

It shouldn't need pectic enzyme, but that would be my first try. If nothing else, it won't hurt. If it's only a couple months into the process and if smells fine (not oxidized) then it's not yet time to worry.

Bryan

I'm just concerned because this has never happened to me with a kit before. I've done dozens of kits and this is the first time I've had a strong haze look to it. I know there isn't any co2 left in it. There is a little head space so i think I'm going to lay a blanket of co2 on it and just let it sit for a while and hope it settles out. And I am getting the sparkloid, too, just in case. Someone told me it helps neutralize the positive and negative ions in the wine and allows everything to drop out of suspension. Anyone ever hear of this?

First: What brand (exact kit name please) of Riesling. This may help someone to diagnose the problem. Fixes for generic rieslings may not work.

Second, I know you said that there is no CO2. Have you checked? CO2 is definitely a possible cause.

Finally, some clearing agents attach to positively charged particles. Others to negatively charged ones.

Steve

If you followed the instructions, it should be clearing by now. But that said, 2 months is not long for a wine in general. If you really want to force the issue, and I would not argue against it, you could use SuperClear. It will pretty much clear over night. I do use it on a number of my whites, though I have never needed it on a kit wine and I have made a number of Riesling kits.

Ray