In Sept.2006 I brewed 3 gallons of sloe wine which, according to the SG, finished at about 15% alcohol BUT....!
I have treated it with Bentonite, amylase and 'Kwik Clear' liquids BUT, after nearly two years, it just will not clear!. The flavour is superb but I could not offer it to my friends while it is still cloudey!. I could drink it all myself but it is a shame not to share such a lovely wine! Any suggestions on how to clear this wine!?Www@FoodAQ@Com
Answers:
How cold have you been storing your wine!? If it's been at fairly warmer temperatures the whole time, try putting it in a refrigerator for a few weeks to a month or two!. Always be careful when you're racking your wine as well, because moving your fermenter around will cause everything to get stirred up again!. After that, there are a lot of different products you can use to fine your wine, and a lot of it comes down to what is causing the cloudiness, ie- proteins, starches, pectins, tannins!. You also get into the issue of positive and negative charged particles, and which clarifier works best with each!. However, due to the multiple fining agents you used with no results, there is a chance it may be something like pectic haze!.
However, If you used boiling water or boiled any of the ingredients, in this case slow berries, you most likely have pectic haze!. To test this, remove about 1 fluid ounce of wine (~40ml) and mix it with 3-4 fl!. ounces of methylated spirits!. Note, DO NOT MIX this with your main wine or drink it!. If the small amount of wine with methylated spirits makes jelly-like clots or strings form, then the problem is most likely pectin!.
To treat the wine, for each gallon of wine draw off one cup of wine and stir into it teaspoon of pectic enzyme!. Set the treated sample in a warm place (70-80° F!.) and stir hourly for four hours!. Strain the sample through sterilized muslin cloth and add to the bulk of the wine!. Leave the wine at 70° F!. for 4-5 days!. The haze should clear!. If it does not, strain the wine through sterilized muslin cloth and then through a vacuum-pumped filter!. If it still does not clarify, the problem was misdiagnosed!.
Pectin hazes can be prevented by adding pectic enzymes to the must 12 hours before adding the wine yeast!. One teaspoon of enzyme per gallon of must is usually enough, but some musts require 1-1/2 teaspoons!.
Otherwise, you can always just filter your wines as a last resort, but this may take away certain flavors, good and bad!. It will leave you with a very stable wine however!.Www@FoodAQ@Com
However, If you used boiling water or boiled any of the ingredients, in this case slow berries, you most likely have pectic haze!. To test this, remove about 1 fluid ounce of wine (~40ml) and mix it with 3-4 fl!. ounces of methylated spirits!. Note, DO NOT MIX this with your main wine or drink it!. If the small amount of wine with methylated spirits makes jelly-like clots or strings form, then the problem is most likely pectin!.
To treat the wine, for each gallon of wine draw off one cup of wine and stir into it teaspoon of pectic enzyme!. Set the treated sample in a warm place (70-80° F!.) and stir hourly for four hours!. Strain the sample through sterilized muslin cloth and add to the bulk of the wine!. Leave the wine at 70° F!. for 4-5 days!. The haze should clear!. If it does not, strain the wine through sterilized muslin cloth and then through a vacuum-pumped filter!. If it still does not clarify, the problem was misdiagnosed!.
Pectin hazes can be prevented by adding pectic enzymes to the must 12 hours before adding the wine yeast!. One teaspoon of enzyme per gallon of must is usually enough, but some musts require 1-1/2 teaspoons!.
Otherwise, you can always just filter your wines as a last resort, but this may take away certain flavors, good and bad!. It will leave you with a very stable wine however!.Www@FoodAQ@Com
GET A GOOD VINBRITE FILTER SYSTEM
FOLLOW THE INSTRUCTIONS
MINE CLEARS WELL
SYPHON THE WINE INTO ANOTHER DEMI-JOHN LEAVING SEDIMENT IN FIRST
TOP UP NEAR TO GALLON
ADD 2 CRUSHED CAMDEN TABLETS
LEAVE FOR 24 HOURS
ADD 1 TEASPOON POTASSIUM SORBET
LEAVE UNTIL CLEARS NO MORE
ASSEMBLE FILTER AND RUN 1 GALLON FRESH WATER THROUGH, OPEN AND NIP DOWN FILTER SECURING PLATE
FILTER INTO A DEMI-JOHN, TOP UP TO 1 GAL WITH FRESH WATER
DECANT INTO 6 BOTTLES OR 5 FULL AND 2 HALF FOR TESTING
DID YOU RACK BEFORE KILLING YEAST
DID YOU RUN WATER THROUGH FILTER BEFORE FILTERING THE WINE
END OF DAY DO YOU HAVE DECENT FILTER
MY BROTHER BORROWS MINE AS I HAVE A GOOD ONEWww@FoodAQ@Com
FOLLOW THE INSTRUCTIONS
MINE CLEARS WELL
SYPHON THE WINE INTO ANOTHER DEMI-JOHN LEAVING SEDIMENT IN FIRST
TOP UP NEAR TO GALLON
ADD 2 CRUSHED CAMDEN TABLETS
LEAVE FOR 24 HOURS
ADD 1 TEASPOON POTASSIUM SORBET
LEAVE UNTIL CLEARS NO MORE
ASSEMBLE FILTER AND RUN 1 GALLON FRESH WATER THROUGH, OPEN AND NIP DOWN FILTER SECURING PLATE
FILTER INTO A DEMI-JOHN, TOP UP TO 1 GAL WITH FRESH WATER
DECANT INTO 6 BOTTLES OR 5 FULL AND 2 HALF FOR TESTING
DID YOU RACK BEFORE KILLING YEAST
DID YOU RUN WATER THROUGH FILTER BEFORE FILTERING THE WINE
END OF DAY DO YOU HAVE DECENT FILTER
MY BROTHER BORROWS MINE AS I HAVE A GOOD ONEWww@FoodAQ@Com
You could filter it but that risks removing some of the things that make it taste so good!. You could try gelatin as a clarifier!. Or you could wait another couple of years!. Or you could invite me over!. I don't much care about the cloudiness and we could sample my country wines too!.Www@FoodAQ@Com
I'll clear it out for you ;o) lolWww@FoodAQ@Com