Apple Wine Question

[Michael Kusenko]

Marketing a 12 gallon batch of apple wine from local fresh made apple cider which they flash pasteurize but no preservatives. I’m getting close to 30 days total time in. Racked it into the carboys on 1/16/22. My question is, it still seems pretty murky. Should I add some pectic enzyme to it in the carboys at this time or just wait a bit to see if it clears more? Also any comments on what you see with my notes Is appreciated.

 

[Raptor99]

Nice form!

 

[salcoco]

pectin enzyme would work wonders

 

[Michael Kusenko]

pectin enzyme would work wonders

Do you like the liquid or powder form? I was thinking the liquid since my wine is already in the carboys.

 

[salcoco]

either is fine. if powder take sample of wine and dissolve the enzyme.

 

[Rice_Guy]

Dry enzyme has better shelf life than wet enzymes, wet needs constant refrigeration.