Turned cloudy after backsweetened

[Cheryl]

I have a rhubarb Riesling that I fermented to dry, used kmeta, sorbate, and sparklloid.. it rested until clear. I racked it and degassed then sweetened. The wine is now again cloudy. It's been sitting for a week with very little change. I also have the leftover wine in the fridge, it too is cloudy. Any thoughts on how to clear it? It does not smell like yeast ( like refermenting) or have any off odors.

 

[Johnd]

I have a rhubarb Riesling that I fermented to dry, used kmeta, sorbate, and sparklloid.. it rested until clear. I racked it and degassed then sweetened. The wine is now again cloudy. It's been sitting for a week with very little change. I also have the leftover wine in the fridge, it too is cloudy. Any thoughts on how to clear it? It does not smell like yeast ( like refermenting) or have any off odors.

What did you sweeten with?

 

[salcoco]

use durafine or supeKleer KC

 

[Cheryl]

What did you sweeten with?

White sugar

 

[meadmaker1]

Gravity and a calendar should take care of it. Give it a few weeks, it should clear back up.

 

[Venatorscribe]

Gravity and a calendar should take care of it. Give it a few weeks, it should clear back up.

Agree with that. My rhubarb took a good six to eight months to clear. I need to review my notes, but I think I threw in some extra pectonase then left it over winter.

 

[Cheryl]

I think I'll let it sit for awhile and see what happens. Thank you all for the help.

 

[winemaker81]

I agree with venatorscribe -- pectic enzyme. I had the same thing happen with a cherry wine -- it was crystal clear ... until I sweetened it.

I add pectic enzyme to all fruit wines -- preventative maintenance.

 

[Trick]

Fruit wine is similar to whites. Protein can be a problem. Try some negatively charged fining agent like bentonite followed by sparkolloid.
Superclear should work as well since it has a negative component (Kieselsol) to take care of protein.
I got some listens for fruit wines without applying benonite before bottling.
I guess it is called hot stabliztion.

 

[BigH]

Dualfine (new name for Super-Kleer) has worked wonders on my wines this year. Labelpeelers sells them for $1.91 each.

 

[Cheryl]

I was finally able to get my hands on some super kleer. It's been 18 hours and its almost clear.....Thank you all for your input

 

[heatherd]

I have had a couple batches get cloudy when moved/stirred. The culprit was gas, so some good stirring and splash-racking helped, as did extra time.