WineXpert Not Clearing

[harleydmn]

I have a batch of the New Zealand Sauv. Blanc. I followed the directions to the tee except, when I mixed the Chitosan, I used a 1/2 of cup of the wine instead of cool water. Could this be a problem?I know it says wait 8 days but it has been 4 days and not really clearing, there is sediment on the bottom of the carboy. Am I just worrying and it needs more time?

 

[Rocky]

Did you de-gas the wine before adding the Chitosan?

Not sure what you mean by "when I mixed the Chitosan, I used a 1/2 of cup of the wine instead of cool water." All the Chitosan that I have ever seen is in liquid form already. Why would you mix it with anything? In any case, mixing it with wine should have no effect.

If you are getting sediment, it is clearing. Watch if for a few more days. If it does not clear by the 8th day, I would try to get the wine to about 72-75 F and de-gas again. Also, when directions say "x days" that is not carved in stone. It is an average or typical period. Be patient, keep it securely under airlock and it will clear.

 

[winemaker_3352]

Did you just add chitosan? This works well in combo with Kielosol. Basically the 2 together is like using super kleer.

 

[ibglowin]

+1 on what Rocky has said. Some whites will clear in a week or less, some will take a month. It has to be properly degassed and warm. Then you need to just give it time. I just finished a limited release Cellar Craft Marsanne-Viognier-Rousanne white wine that took a full month. It is now crystal clear.

Sometimes a wine clears on it's time schedule, not yours!

 

[harleydmn]

I did de-gas it very well. The directions says to mix the liquid (chitosan) with a 1/2 cup cool water than add it to the wine, the kit only had chitosan in it. I did turn the heat down after adding the clearing. It is 62 degrees, should I keep the heat on till it clears?

 

[cpfan]

I did de-gas it very well. The directions says to mix the liquid (chitosan) with a 1/2 cup cool water than add it to the wine, the kit only had chitosan in it. I did turn the heat down after adding the clearing. It is 62 degrees, should I keep the heat on till it clears?

Please tell us EXACTLY which kit you are making. I looked quickly at one set of online Winexpert instructions and there was no mixing the chitosan with water.

What was the temperature of the wine when you degassed it? It is difficult to degas wine when the temperature is 62. WE recommends 74 (if I recall correctly) for the entire period of making the wine including degassing and clearing.

Steve

 

[harleydmn]

It was the New Zealand Sauv. Blac. The temp was at 74 degrees the whole time fermenting and degassing. I only turn the temp. down after adding the clearing agents. I did the de-gassing with my drill and wand?(not sure of the name of this tool).

In my kit all the chemicals were mis labeled and the numbering was wrong, but they had a card in the kit explaining this.

 

[harleydmn]

I just look at the instructions online and these are different than mine. It also says on these to leave in temps 72 to 75 for 8 days. I have the temp back up so hopefully I will be ok.

 

[robie]

A liquid will drop sediment and clear faster the higher the temperature. So, keep wine in the mid 70'sF. It would still clear at a lower temperature, it would just take a little longer.

If the wine does not clear in a month or so, you likely did not degas it enough.

 

[harleydmn]

I had made a mistake, I mixed the kmeta and sorbate with a half cup of wine instead of water. Got a head cold here, not thinking straight. I added the chitosan directly in the wine. But now that the heat is up I hope I'm on my way

Thanks

 

[Rocky]

Okay, that makes more sense mixing k-meta and k-sorbate in wine. I do not think you have a problem. Just try to get the temp up a little and keep it under airlock. It will be fine.