I made 4 gallons of a white wine from 26 pounds of an unidentified green grape last October.
The wine has still not cleared.
I would like to bottle it soon, as I have to move in a month or two (not sure exactly when yet).
What would be the best way to get this wine to clear in the next 3 or 4 weeks, if that is possible?
Thanks!
Jeff Hay-Roe Sechelt, B.C. Canada
What have you tried already? Have you added pectic enzyme? Bentonite? You may have a pectic or protein haze, so if you haven't tested for those I'd start there. If that doesn't work, let us know, there are a number of options.
Good luck,
John
Thanks for your reply, John.
I have not "tried" anything yet... I was hoping time would do the clearing, but I can't wait much longer. (A red I made at the same time cleared nicely on its own.)
My recipe was pretty much this: - 26 lbs. green grapes (unidentified variety) - 8 cups sugar - 6 t. acid blend - 1 t. yeast nutrient - 1 t. pectic enzyme - champagne yeast
So, there's about 1 teaspoon of pectic enzyme in there. I did not use bentonite at all.
Jeff
John DeFiore wrote:
Well, I would try bentonite first. If that doesn't work, there's a two part fining of chitosan and keiselsol called Super Kleer that can seem miraculous if used properly. That's where I'd go next. It's available from
Good luck!
John
Have something to add? Share your thoughts — no account required.
Ask the community — no account required