My Niagara isn't clearing. My LHBS guy was a little wishy-washy when offering up advice. He wound up selling me both pectic enzyme AND Super-Clear. Might anyone have a suggestion as to which product to use? Thanks! Ken
Ken, I have never needed Pectin Enzyme to clear Niagara, or most any other grape wine that I can remember. I am not familiar with Super- Clear, do you know what the material actually is in it? Typical fining for most of my white wines would be: 1 Bentonite 2 Cold stabilize over the bentonite 3 Rack off Lees 4 If necessary- fine with Sparkalloid 5 If high in tannin then consider Gelatin
"J Dixon" wrote
I spelled it wrong. It's Super-Kleer. Kieselsol and chitosan. It comes in two small packets, each about the size of a gelatin packet. They are clear liquids that you put in one after the other. Supposed to work in 24 to 48 hours. Ken
Ken,
I've used Super-Kleer with GREAT results.
Crystal clear in about 24 hours. You'll see.
Dave Stacy
Ken, go to
You should not need the pectic enzyme unless you have a pectin haze. Super-Kleer works good.
Jack Keller, The Winemaking Home Page
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