Walker's Niagara Juice Cloudiness

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Larryh86GT

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This is my first white wine and right now it is at a SG of 1.000 with some fizzing still going on. It is the first wine I have made that was so darn cloudy. Will it clear on it's own in secondary and reracking over time? I am in no hurry.
Thanks,
Larry

Niagara wine  4 10 14 003.jpg
 
Cloudy wine

NIAGRA IS HIGH IN PECTINS AND PECTIN ENZYME WOULD ALSO HELP IT ALONG, WITH TIME AND AT THIS SG THAT IT'S AT YOU SHOULD BE READY TO TRANSFER TO CARBOYS OR STEEL.:hug
 
Sometimes you have to hit with pectic enzyme after fermentation, I did get some Walkers juice last fall that is not clearing, I hit it with some superklear a week ago and it is still not completely clear BUT it is clearing just extremely slow
 
Pectin enzyme is normally used prior to fermentation but I had added some afterwards. Superklear is used after fermentation. And to be honest, I only used if I have a stubborn wine that won't clear. Another reason for your wine not clearing is it may need to be degassed.
 
Niagara has alot of solids in it because it is a big, pulpy grape. Many white grape wines need bentonite in order to get them clear. We make alot of Niagara every year and have found a couple secrets---bentonite the primary and use a better pectinase such as Lallzyme C-Max.

I would wait and see if some clearing starts. Be sure you don't have it in a cool atmosphere--like a basement--because that can stall out the clearing action. Give it a couple months. If nothing is happening, sometimes an added dose of pectic enzyme can help. It could take up to 5 or 6 months to completely clear so be patient. If, by then, nothing much is going on you could try a dose of Super Kleer on it. But don't use the Super Kleer until then, because like others have said, the CO2 needs to come off of it too and by 6 months you'll have alot of the CO2 off of it. Don't manually degass this wine.
 
Cloudy wine

all the points of view were spot on this grape and many like it in it's family are prone to have heavy solids. and are hard to clear although it would appear ,but bentonite in the beginning of the process starts the finishing process, if need pectin enzymes in the middle and at the finish superkleer to add to the clarity ,it may sound like a lot of work but if this particular wine requires it, below is a process I used to finish my cloudy wine maybe it will help. Remember white wines are delicate be nice.................

follow the flow .....pic #1 shows the bentonite in the begging
pic#2 show the sg reading
pic #3 shows stabilizing
pic #4 adding nitrogen to top off
with all this it didn't clear for me so I added superkleer and the effect was super slow but I had time and time I gave it then came step #5
pic # after -4 weeks in the bottom of my beer box it was clear and some times it happens this by the way was a VIGNOLES from walkers in 2012.I have made many from their and they are a strongly balanced out products....sometimes they don't play nice...

2 bentonite.jpg

8 sg reading.jpg

15 moscato stabilizing 1.jpg

16 moscato clearing.jpg

17 stirring moscato after stabilizing.jpg

18 moscato nitrogen.jpg

Nice and clear Moscato 9 12 13.jpg
 
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Thanks Joe. It does sound like a lot more work than the Walker's Concord and late harvest Concord I recently made. I may stick with red wine in the future. This is the first wine (and the first white wine I've made) that I have run into a cloudiness issue. It was at a SG of .996 this morning and I transfered it into secondary. ABV is at a bit over 15% .
 
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Larry, to be perfectly honest the 2013 Niagara is the only year that I have had a problem with. Normally it clears within three months.
 
Niagara is such a fruity tasting white. You'll find no other grape like it. This is such a great wine to make because it blends with many flavors and other wines so well. It's a great "cutting" wine---helping the profiles of other wines. Not many people can make this wine because the grape only grows in certain areas, mostly in the midwest and east. So if you can make this wine, you should. You'll find alot of advantages to having Niagara around.
 
Grape and fruit wines do not need to be degassed manually because they aren't early drinking wines. They need bulk aging and in the time they are bulk aged, the CO2 comes off of it naturally.
 
Thanks. Most of my wines have been fruit wines but now that I have started using the Walker's juice pails I plan on trying different grape juices.
 
Larry, I ended up putting pectic enzyme in mine and that helped a whole lot on the cloudiness.
 
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