Wine Making & Grape Growing Forum > Wine Making > General Wine Making Forum > How to avoid haze when back flavoring

Reply
 
LinkBack Thread Tools Display Modes
Old 07-06-2012, 08:25 AM   #1
Sammyk
Senior Member
Feedback Score: 0 reviews
 
Join Date: Oct 2011
Location: Newton, NC
Posts: 1,852
Liked 117 Times on 93 Posts
Likes Given: 195

Default How to avoid haze when back flavoring

I bought a 1/2 bushel of peaches. Removed the pit and skinned. Put them in the freezer. I have 18 pounds to use for about 5 gallons.

I plan to use them to back flavor my fresh peach wine.

How can I avoid haziness? Would one use pectic enzyme? If so, how much per gallon

__________________
Sammyk is offline  
 
Reply With Quote Quick reply to this message
Old 07-06-2012, 09:18 AM   #2
JohnT
Oeno-sapien
Feedback Score: 0 reviews
 
JohnT's Avatar
 
Join Date: Feb 2010
Location: Exit 42, New Jersey
Posts: 4,923
Liked 1036 Times on 724 Posts
Likes Given: 400

Default

Try cold stabalization.

As with any solvent, temperture effects solability. By chilling wine down, then holding it for an extended period of time at a cold temperature, The haze should percipitate to the bottom of your container. Just simply a matter of racking at that point.

__________________

May we live as long as we want, but never want as long as we live.

JohnT is offline  
 
Reply With Quote Quick reply to this message
Old 07-06-2012, 09:30 AM   #3
Sammyk
Senior Member
Feedback Score: 0 reviews
 
Join Date: Oct 2011
Location: Newton, NC
Posts: 1,852
Liked 117 Times on 93 Posts
Likes Given: 195

Default

Should pectic enzyme be added when simmering down the fruit?

__________________
Sammyk is offline  
 
Reply With Quote Quick reply to this message
Old 07-06-2012, 10:47 AM   #4
mmadmikes1
smart @$$
Feedback Score: 0 reviews
 
mmadmikes1's Avatar
 
Join Date: Aug 2009
Location: Mt Baker aka Glacier, Washington State
Posts: 1,874
Liked 71 Times on 59 Posts
Likes Given: 69

Default

Short answer is Yes.

__________________
mmadmikes1 is offline  
 
Reply With Quote Quick reply to this message
Old 07-06-2012, 12:24 PM   #5
oldwhiskers
Senior Member
Feedback Score: 0 reviews
 
oldwhiskers's Avatar
 
Join Date: Jun 2011
Location: Memphis, TN
Posts: 529
Liked 17 Times on 17 Posts
Likes Given: 9

Default

Unless I'm mistaken, the pectic enzyme is zapped by the heat and would have to be allowed to work on the cool juices.

__________________

John

oldwhiskers is offline  
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 10:49 AM   #6
Sammyk
Senior Member
Feedback Score: 0 reviews
 
Join Date: Oct 2011
Location: Newton, NC
Posts: 1,852
Liked 117 Times on 93 Posts
Likes Given: 195

Default

I am looking for a more definitive answer as I am getting ready to simmer down my fresh strawberries. Pectic enzyme while simmering or after it has cooled down?

__________________
Sammyk is offline  
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 11:25 AM   #7
btom2004
Wine On My Mind
Feedback Score: 0 reviews
 
btom2004's Avatar
 
Join Date: May 2012
Posts: 451
Liked 30 Times on 24 Posts
Likes Given: 43

Default

Bump for an answer...I may need this info as well. Thanks!

__________________
My Wine List ]
"Absolutely no wine was spilled during Brewing."
btom2004 is offline  
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 11:36 AM   #8
Sammyk
Senior Member
Feedback Score: 0 reviews
 
Join Date: Oct 2011
Location: Newton, NC
Posts: 1,852
Liked 117 Times on 93 Posts
Likes Given: 195

Default

I did a Google search and found it says to add 1 teaspoon per gallon after simmering and the juice has cooled down.

__________________
Sammyk is offline  
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 11:47 AM   #9
btom2004
Wine On My Mind
Feedback Score: 0 reviews
 
btom2004's Avatar
 
Join Date: May 2012
Posts: 451
Liked 30 Times on 24 Posts
Likes Given: 43

Default

Great thanks.

__________________
My Wine List ]
"Absolutely no wine was spilled during Brewing."
btom2004 is offline  
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 02:51 PM   #10
mmadmikes1
smart @$$
Feedback Score: 0 reviews
 
mmadmikes1's Avatar
 
Join Date: Aug 2009
Location: Mt Baker aka Glacier, Washington State
Posts: 1,874
Liked 71 Times on 59 Posts
Likes Given: 69

Default

Sammy, I make up my F-paks in advance and keep them in fridg until I am ready. I add PE when cooled but never had a good reason. It always worked so I kept doing it

__________________
mmadmikes1 is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
how to avoid bottle bombs shanek17 Beginners Wine Making Forum 5 03-28-2012 10:04 PM
Suggestions plum wine back flavoring Sammyk Beginners Wine Making Forum 5 01-04-2012 10:15 PM
Flavoring for pee GrandpasFootsteps Beginners Wine Making Forum 10 05-07-2011 02:45 PM
Bottles to Use/Avoid? PPBart Beer Making 8 01-27-2011 11:23 PM
WineXpert Any wine kits to avoid? bdavidh Kit Winemaking 1 08-11-2004 10:23 PM