fairly new to wine making, so if the answer to this is obvious, please accept my apologies.
I Have a blackberry wine that was perfectly clear but when racking it to a clean demijohn with a crushed campden tablet, the wine turned cloudy! No sediment was picked up, just seems that the campden tablet has turned the wine cloudy!. Is this normal, or have I made an ars*.... mistake! Thanks in advance!!
Duncan
Did you add pectic enzyme to your must? Pectine (the stuff that makes jams and jellies solid) is found in all fruit to one degree or another, depending on the method used and the amount and type of fruit pectin will make it cloudy or form solid lumps of jelly in some (or most) fruit wines. Pectic enzyme will be available at your local homebrew supply store. Pectic Enzyme is more effective when added before fermentation starts, but will work if it is added after fermentation is complete.
It could also be that the campden tablet killed off the last of the active yeast, this will settle out in time. If you wish to speed up the drop out you can add clarifying agents (again found at your local homebre store); there are a number of agents that can be used, there is a debate over which is best for what and why, they all work. Ken Ken
In message , Dar V writes
Yep, I've had it too, with crabapple wine. It did clear again, very slowly, so I guess the main thing Ken needs is patience. Frustrating, though, when a gallon of your finest ends up looking like diluted milk-shake :((
cheers, robin
Doh! Couldn't read the attributions right; Duncan, not Ken...
cheers, robin
Thanks everyone..... I will leave it a little while yet and see how it goes. If it remains cloudy, I will add a little pectic enzyme..... another lesson learned!
Duncan
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