Apricot in wine

[Rocky]

I read on a previous post that clearing peach wine is difficult. I have added some apricot puree in Muscat wine and need to find out the trick to clearing. Because of the relationship of peaches to apricots, I thought some of the same principles would apply. Any tricks to clearing peach wine? Gravity, Bentonite, Kieselsol, Chitosan? Thank you.

 

[Tom]

Hopefully you stabilized it 1st.
I would add SupereKleer to clear.
After that you can crash cold it if you have a fridge you can put it in.

 

[Arne]

If it is just hazy, you mite try a shot of pectic enzyme too. Arne.