Apple juice wine not clearing

[jkrug]

I am trying to clear the wine. I have used supper clear. How long should it take to clear? Pkg said 24-48 hrs and it has been like 4 days. Should I give it more time or add pectin enzyme now? Would like to bottle before Xmas if possible.

 

[dralarms]

I have the same problem. I'm putting pectic enzyme in on Saturday. I may have to try bentonite.

 

[LoveTheWine]

Could be a Pectin haze. Did you add any Pectic Enzyme or maybe not enough?

Maybe try adding it and then putting in a cold environment for a few weeks?

 

[jkrug]

Plan to add some pectin enzyme this weekend. Wast sure if I needed to hold off and give the supper clear more time.

 

[LoveTheWine]

SuperKleer usually works very rapidly in my experience. Usually overnight there is a substantial difference.
It probably won't work until your wine is somewhat clear already though and it won't do anything for pectin haze.

 

[BernardSmith]

I guess one question no one has asked and jkrug has not volunteered is how long the wine has been aging and whether in fact there might be CO2 still absorbed throughout preventing the wine from clearing. Some other relevant questions, IMO: What was the recipe? What was the yeast used? When did you begin to ferment this batch, how often have you racked it? And how did you obtain the must (did you press the apples? Get the juice from an orchard? or??)

 

[jkrug]

Can't remember the exact yeast but I am sure it was a lavlin. Can't remember the exact strain off top my head. Used juice bought from store, yes probably old orchard concentrate. I have degassed the wine already. It has been aging a couple months. I have racked a couple of times.

 

[BernardSmith]

Can't remember the exact yeast but I am sure it was a lavlin. Can't remember the exact strain off top my head. Used juice bought from store, yes probably old orchard concentrate. I have degassed the wine already. It has been aging a couple months. I have racked a couple of times.

I asked about the yeast in case you might have used a bread yeast and that does not compact well, and I was asking about the source in case the folk who had pressed the juice may have really pasteurized it and left you with a great deal of pectin and I asked about the age in case the wine was only a few weeks old (and a couple of months is very young ... and you are really very confident that there is no significant amount of CO2 in the wine? You know the test where you fill the cylinder you use with your hydrometer: You fill the tube and stick your thumb (suitably sanitized ) over the top, shake vigorously and listen for any "pop" when you remove your thumb.. That sound tells you that CO2 is present in quantity. still wine does not go "pop"