Cloudy Strawberry

Did you use Pectic Enzyme? Pectin can cause a haze in wines, especially fruit and berry wines (like strawberry). If you have not added Pectic Enzyme and you use an agent to clear and the Pectin is the cause of the haze it will still be there. Pectic Enzyme can be added at any time to the must, though it works better when added at the start. Ken

Yes, I added PE at the rate of ~2 tsp/gallon of must.

Perhaps I should try hitting it with PE again?

Bart

Nah, if you used it in the recommended dose there should be no reason to add more. I guess you get to try a fining agent or more time or both. Ken

I would try some SupperClear. It is a two part fining agent and you will know over night if it is going to work.

Ray

I use Isinglass to clear my wine. Are you sure its cloudy? if you are looking at it through your carboy it WILL look cloudy. To be sure add some of your wine into a wine glass then look. I'm betting its alot clearer than you think. It's also time to taste it. My Strawberry / Blueberry/ Blackberry/ Peach are all in 6 gallon carboys and all are clear.. On another note what do you all have fermenting? I have a total of 16 carboys [6gallon] with wine fermenting

Tom

Clear wine will not look cloudy looking at it through a carboy.