My peach and pear wines seem to be very slow in clearing this year. Can someone tell me what the most common haze problems with these fruits are? I suspect pectin haze, but I don't know if a protein haze or something else is common with these fruits.
Thanks a bunch.
Greg,
If there is a pectin haze, adding 100 ml of methanol (or denatured alcohol) to 30 ml of wine will cause jelly-like clots or strings. If this happens, try adding a pectic enzyme. If not, it is probably a protein haze, and bentonite may help. A third type of haze is caused by starch (in some country wines), but that is highly unlikely in a peach or pear wine (unless you used confectioners sugar or wheat germ). There is also the "darned-if-i-know-what-it-is" haze, which can only be cleared by ...
Just wondering, how long does the pectin methanol gel reaction take to happen!
Immediate, 5 minutes, hour?
22 brix
It's supposed to be immediate.
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