All,
I started a cherry wine about three months ago using Bing cherries. Now I am seeing a haze on the surface of the wine (still in carboy). Thinking this was maybe a protien in balance I added bentonite about three weeks ago and racked off of the lees last weekend. The haze has now re-appeared. The aroma of the wine is not bad, but it does not have a cherry smell. I have heard of pectin haze and think this might be the issue. When I think of pectin I think of the pectin my mom use to put on top of the jam she made and the memories of that smell is what I get from the wine (unless I am imagining).
My questions are:
Has anyone dealt with a pectin haze and does the symptoms above seem similar?
If it is pectin haze do I just simply apply another dose of pectic enzymes?
Am I way of base, do you have any other suggestions or ideas?
Thanks much!