Peach wine still cloudy after

[Sammyk]

All of the wines we have made cleared beautifully on their own.
The peach wine, I added sparkelloid and put it in the garage where it is near freezing at night about 10 days ago.

The flavor is extremely peachy tasting because I also simmered down fresh peaches and strained the juice through a paper towel to add more flavor after kmeta and sorbate.

I do not think I added pectic enzyme to the simmered peaches. If I did, I did not make a note about it.

So now there is sediment on the bottom but the wine is still not clear.

They are in 4.5 carboys with airlocks.

I am thinking of racking again to new carboys and adding pectic enzyme. If so, how much per gallon? Should I also add sparkelloid at the same time?

 

[olusteebus]

look under pectic haze. I have the same problem I treated it for pectic haze and I left it like that for about 3 months now. Haven't had a chance to look at it yet (out of town )


http://winemaking.jackkeller.net/problems.asp

 

[Sammyk]

My question is more of should I, could I add sparkelloid again.
Jack's site is very hard to read so I don't go there.

 

[olusteebus]

From what I have read, it won't hurt to use sparkloid again. However, I would certainly attempt to correct the pectic haze as sparkloid won't fix that. Nothing will I don't think but adding pectic enzyme correctly.

After you do that, Try superklear.

Peach can have lots of stuff.

 

[Boatboy24]

I haven't used any clearing agents on mine yet. It's pretty clear, but has a slight haze. I had some extra in a Mason jar in the fridge. That's sparkling clear. So I think I'll cold crash it a few weeks, then try pectic enzyme if that doesn't take care of it.

I say try the cold a few more days, then go pectic. I snuck a taste a few weeks ago and added a pinch of sugar. It's really good. Can't wait to finish it up.

 

[Sammyk]

Over 100 gallons of wine made here. Everyone cleared with no help, just aging. So I will rack again and add pectic enzyme and wait and see if sparkelloid is needed again.

 

[Duster]

SammyK, Peach is a hard wine to clear. I'm sure a veteran winemaker like yourself has degassed your wine already but it is worth bringing up. Colder temps cause the wine to hang on to Co2.
Pectic haze is also a possibility as mentioned already and I have added sparkolloid a second time after F-Pack for the same reason with no ill effects other than some loss in color.
If it was me I would bring it back to room temp, rack back into the primary, degass like crazy, add pectic enzyme and rack into your carboys. Then place them back in the garage for a month or so. If it hasn't cleared up by then, then move forward with a second dose of sparkolloid.

 

[Sammyk]

I have the all-in-one-pump and it is degassed. Trust me there was no C02 when we set it in the garage. I will bring it back inside in the morning, warm it up and rack it again then add pectic enzyme.

 

[ShawnDTurner]

Time..........Bulk age it until it clears on its on! If it takes a year then so be it.

 

[Sammyk]

I would age it longer but it is ready to drink. Very smooth and a wonderful peach flavor from all the fresh peaches. I plan to age it more in the bottle. 12% ABV. It may get better but it is pretty darn good right now. So good we even drank the sediment the last racking and were looking for more to drink!

 

[Sammyk]

Plus if it is pectic haze which I think it is, it probably will not go away. We don't mind the haze but I plan to give some to family.

 

[Boatboy24]

Will filtering remove the haze? If you already have the Allinonne, the whole house filter is an easy next step.

 

[Pumpkinman]

From the Scott Labs website:

Hot Mix Sparkolloid® NF is specially formulated to clarify wine without impacting aroma, body or flavor. It can be used after bentonite or carbon fining to help compact lees. Hot Mix Sparkolloid NF can be helpful in removing haze left by other fining agents.