I've had a lot of trouble with this one right from the get-go so I imagine it'll end up being a wine like none other. My current vexation is a pectin haze. I let gravity pull it to the bottom quarter of a 6l carboy over a few months. A couple weeks ago I carefully racked it into 5l carboy leaving most of the haze behind and fined with gelatin/kieselsol. Most of the carboy is appears crystal clear but the lower 1/5 has the same pectin haze. By contrast, the same procedure in my apricot wine has produced a clear wine with a very compact sediment. Did I not use enough pectinase to begin with? I followed the recipe. Any idea what to do now?
Thanks,
Jim