Hi,
Up to now, my orange and orange-tangerine wines have always cleared perfectly using bentonite and isinglass. My last 2 gal batch I used bentonite and polyclar 10 cause I happened to have it and was out of isinglass. After 2 months I still have a very slight haze. Was going to try again with bentonite and go back to the isinglass. Any opinions?
Crhoff
I would not bother repeating a process that failed. For white wines I have had good luck with superklear. It is a two step process and usually clear the wine overnight or in 3 days at the most.
Ray
Ray, The OP is actually asking for opinions on going _back_ to a process which has always worked for him in the past, not on repeating a failed process. :)
Crhoff, If it has always worked for you previously, then I'd say by all means give it a try. You won't need to add more bentonite, just add the isinglass and stir well to rouse the bentonite. For fruit wines/meads pectic enzyme is always something to consider, even with a low pectin fruit. A few drops go a long way in a 5-6 gallon batch.
Cheers, Ken
Maybe I misread the original post but I thought he said he had already tried bentonite and isinglass on these wines and they had failed to clear. If he has not, go ahead and try iwhat has worked in the past. If he has tried them and they did not work, I would not repeat a failed proceedure. The cloudiness must be due to somthing that they do not work on.
Any fining proceedure effects wine in other ways than just clearing the wine. Some of these effects are good and some not so good. But it is not good to repeat the same proceedure over and over. The wine will suffer.
Ray
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.