Port won't clear

[UnkleBead]

Today is two weeks in the fridge. Nothing seems to have happened. Looks the same as the day it went in.

 

[cmason1957]

I looked back to see if this had been suggested and didn't see it, if it was, mea culpa.

You might want to consider an extra heavy dosage of pectic enzyme. I had a pear wine once that I added pectic to the mix at the start, normal amount and never could clear, finally added a triple dose of the enzyme twice and it cleared up as clear as a bell. First time helped a little bit, then second everything was gone. I tried the test Jack Kellor suggests for pectic haze and they failed, but I was desperate. Pectic enzyme is one thing you almost can't overdo in adding, particularly once alcohol is present. Might be worth a shot. I did add it the way Jack Kellor suggests to clear a pectic haze, something like pull some amount out, add all your enzyme to that, stir, stir, stir, wait 30 minutes, stir more for a total of 3 hours or something like that. Then into your wine, wait 15 or 20 or maybe 30 days try again.

 

[UnkleBead]

Thank you for the tip. I will definitely give this a shot, can’t hurt. I’m gonna take it out of the fridge now. I’d assume by Sunday it will be back up to normal temperature. I’ll add in the pectic enzyme then.