This is the second time I have tried to make wine from scuppernongs and both times it has been extremely cloudy. I fined it with egg white and got quite a bit of sediment, but still have the cloud problem. Is there anything, that I can use to clarify it?
Also, this is a very small batch, just over 3 liters, so I do not want to go to any expense, which I think is understandable.
Thanks
Deb
A scuppernong is a white muscadine (green grape), isn;t it? If so, egg white may not be the way to go. Egg white (albumen) is typically used to reduce tannins in red wine. The cloudiness you are getting might be better cleared by something like Bentonite.
Yes, scuppernong is a white muscadine.
Pectic enzyme may help. I always add it to non-grape wines, and some times to grape wines to clear pectin haze. At the very least it won't hurt.
Bryan
Hey, How old or young is your wine? And how many times have you racked it? Darlene Wisconsin
Thanks for the help. I will pick up some pectic enzyme tomorrow when I am in Montgomery.
As for how many times have I racked it, just once. Why (this answers the other question), it is only about four (4) weeks old.
Thanks again.
Deb
Sounds like there may be a lot of ambient yeast and other bits that simply need time to settle out. But pectic enzymes (especially if added prior to fermentation) can help a lot.
David
Dr. Deb wrote:
Deb, While the pectic enzyme will certainly help especially if you didn't use it prior to fermentation, your wine is very young. I wouldn't expect a wine to be clear at 1 month old. I usually bottle at about 8 months, and this includes about 2-4 rackings depending on how much debris the wine is dropping. Most wine will clear on its own with time. Jack Keller addresses clearing problems on his site
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