Problem with clearing fig wine

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

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If all else fails, consider centrifuging (in smaller plastic bottles) your remaining sediment in your washing machine spin cycle. It will compact the sediment somewhat, but requires extra handling because you'll then have to rack those smaller bottles. I've done it with moderate success.

Gene

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gene

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What an interesting idea! This one goes in my "maybe someday I'll need this" file.

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Casey Wilson

Cal,

A late reply, but I've just seen your post. I make a 5 gallon batch of fig mead every year, as I have two fig trees and my in-laws have three. I've yet to have any issues with it clearing. How do you treat your figs, and how do you ferment them? I freeze mine, and ferment in a mesh bag within a 7 gallon plastic fermenter topped with an airlock. I use the standard good practices, pitch an active starter and aerate after pitching and once or twice for the first 2 days after pitching. At about 7 days I remove the fig mass and lightly squeeze out any excess fluid and let it drip for a bit before discarding it. At this point I'll add pectic enzyme and reseal the fermenter for another couple weeks. Then it's racked into a carboy and let sit for extended aging. I may rack again within the next year, but typically I'll rack straight into a bottling bucket and bottle.

I ferment at an OG of about 1.090-1.100, fermenting dry and typically I'll bottle half the batch dry (how I like it) and half off-dry (how some others like it), back sweetening with 1/4 cup honey. The off-dry portion typically throws more sediment than they dry portion, but has never become even petillant.

I hope this helps in some way.

Cheers, Ken

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