I made a 3 gal batch of fresh fig wine this summer and have a problem with it clearing as I would expect it to do. It cleared on its own fairly well about a month after fermentation in the secondary was complete, but the layer of sediment was very thick, occupying about the bottom third of the carboy. It was also very fluffy and not consolidated. The wine above this layer had a moderate haze. I added SuperKleer (kieselsol/chitosan) which took the haze out of the wine but left a thick, unconsolidated sediment layer as before. After I racked off the clear wine, I treated the remaining with Sparkolloid, to little effect. I'd like to get the lees to consolidate so I can get more drinkable wine out of this batch. Anyone have an idea?
Thanks,
Cal