I have a wild plum wine bulk aging for a year now that will not clear was hit with bentonite sparkolloid extra pectic enzyme but yet it is still cloudy any help would be great.
was thinking maybe amylase thinking it might be a starch or a protein hazeTry Pectic enzyme again. You can’t hurt your wine or use too much. Many times, a big dose works miracles.
If it were a protein haze, the bentonite you’ve already tried would have knocked it out if it was dosed properly. Bentonite will strip color and / or flavor if used too heavily, so I hesitate to suggest that you try another bentonite dose without first trying a big pectic enzyme dose, which won’t do any damage at all. Plums are also well known to have large amounts of pectin in them, and are therefore difficult to clear without sufficient pectic enzyme dosage.was thinking maybe amylase thinking it might be a starch or a protein haze
I gave it a double dose of pectic fingers crossedIf it were a protein haze, the bentonite you’ve already tried would have knocked it out if it was dosed properly. Bentonite will strip color and / or flavor if used too heavily, so I hesitate to suggest that you try another bentonite dose without first trying a big pectic enzyme dose, which won’t do any damage at all. Plums are also well known to have large amounts of pectin in them, and are therefore difficult to clear without sufficient pectic enzyme dosage.
If it were my wine, given the info above, I’d try the pectic first, just my opinion.
Hope it works out perfectly for you!!! Keep us posted.I gave it a double dose of pectic fingers crossed
thanks will doHope it works out perfectly for you!!! Keep us posted.