Clearing and Fining

[MichaelJ]

Clearing and Fining questions…
28 Day Kit
Vino Del Vida Wine Kit
Bourdailles – White

Day 1: 23 Nov 2013, Saturday
Add Yeast to must
SG @ 1.081
Temp @ 32 c / 89 f
Colour of must is brownish.
Day 8: 30 Nov 2013, Saturday
SG @ 1.012
Temp @ 23 c / 73 f
Racked the must / wine
Day 19: 11 Dec 2013, Wednesday
SG @ .999 (for 3 days)
Temp @ 22 c / 71 f
Racked the wine to Primary
Degassed
Add Sulphite
Add Sorbate
Add Sweetener
Add Bentonite
Rack the wine to Secondary
Add Gelatin
Add Kieselsol
Top-up Carboy
Day 22: 14 Dec 2013, Saturday
I do observe the accumulated slush at the bottom of the carboy however the wine colour is still quite brownish.
Questions:
1. The (white) Wine is still brown and I would like to ensure I have done everything to clarify. I was using Gelatin as I have a friend’s relative who died from a fish allergy traced to the Chitosan within the homemade wine. Is the clarifying a case of further patience, I am not seeing any signs of the wine clearing.
2. Within a previous post a reference material noted the use of polyvinylpolypyrrolidone (pvpp), is there a name better known by retails outlets? Can it be bought at a local wine supply store?
3. I also see a thread posted which recommends Super-Kleer? Is it a fish based product?
Many Thanks to all who offer assistance.

 

[cpfan]

Do you still have the box, or did you write down the manufacturing date from the sticker?

I suspect that this is a VERY OLD kit. Why? First, the brownish appearance. Second, if you followed the instructions, it is a very long time since RJS instructions called for adding the bentonite post-fermentation. My store closed in 2007, and the instructions changed to pre-fermentation bentonite at least 2-3 years prior to that.

Super-Kleer is often called Super Kleer KC because it is a 2-part clearing agent consisting of Kieselsol and Chitosan.

PVPP is also known as Polyclar. In Canada, it is not generally available at an LHBS, and (at least back in 2007) not many distributors carried it. If you are in Canada, RJ Spagnols may still distribute it, and it might still be product code 20581. BTW, I tried Polyclar on a couple of old whites (not as old as I suspect your kit is), and was not impressed with the results. I understand that you can try multiple doses with out harming the wine. I believe that i tried a second dose once, but didn't see much difference. Sorry but those notes got trashed a long time ago.

Good luck, Steve

Steve

 

[MichaelJ]

Thank you for your quick response.
It is obvious you know your wine-ology.
Just to clarify (no pun intended), I suspect you have found the source of my problem, as the age of my kit. It was an older one (a birthday present from c. 10 years ago) and I wanted to try to use it before throwing it out. I bought new yeast, Kieselsol, bentonite, and chitosan, of which I have used all but the chitosan (as I tried the gelatin). It appears to have gone through the fermentation process and aside from the final taste testing and colour preference, do you see any problem with continuing or should I throw it out and start with a new kit?
Is there anything that will clear the wine? I am reading about raw egg whites, but am a little concerned with using a raw egg and the possibility of food poisoning.
Can I rack the wine and clarify again with bentonite, Kieselsol, chitosan, gelatin, or raw eggs, Super Kleer, etc.? How many times can a wine be clarified, any suggestions??
Many thanks
Michael