I've got a batch of pineapple wine in secondary since January 1, 2003. The last time I checked, SG was below 1.00. The wine is still very cloudy, with no perceived improvement in months.
Should I try adding pectic enzyme again? If so, at what dosage?
Would it be better to hit it with a fining agent, perhaps bentonite? Again, if so, at what dosage?
Thanks,
Bart
If you go with bentonite, which is probably what I would try if I had already used pectic enzyme, be sure to mix it and put it in the frig. overnight to give it a chance to hydrate good before adding it.
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.