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

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Old 07-06-2012, 08:25 AM   #1
Sammyk
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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



 
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Old 07-06-2012, 09:18 AM   #2
JohnT
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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.


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Old 07-06-2012, 09:30 AM   #3
Sammyk
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Should pectic enzyme be added when simmering down the fruit?

 
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Old 07-06-2012, 10:47 AM   #4
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Short answer is Yes.

 
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Old 07-06-2012, 12:24 PM   #5
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Unless I'm mistaken, the pectic enzyme is zapped by the heat and would have to be allowed to work on the cool juices.
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Old 07-07-2012, 10:49 AM   #6
Sammyk
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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?

 
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Old 07-07-2012, 11:25 AM   #7
btom2004
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Bump for an answer...I may need this info as well. Thanks!
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Old 07-07-2012, 11:36 AM   #8
Sammyk
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I did a Google search and found it says to add 1 teaspoon per gallon after simmering and the juice has cooled down.

 
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Old 07-07-2012, 11:47 AM   #9
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Great thanks.
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Old 07-07-2012, 02:51 PM   #10
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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



 
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