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I am so pleased with the clarity now that I don't think I'm going to add the tannin. Thanks to everyone that helped me. This group is quite an asset to anyone making wine. Wish I could share a bottle with each of you.

Thanks Dawg. Rice_Guy alluded to protein haze and apparently tannin would clear that up. I never heard of that before. As for taste, I don't need any "bite" added, but would love to understand tannin's relationship to clarifying. Years ago when I first started this hobby, I bought some tannin...

Agreed Dawg. I added another dose of enzyme to the carboys today. I'm so glad to see them clearing up. Most of my sponging children and grandchildren turned their noses up at my murky wine, but they will be quick to take a bottle of this clarified wine home. I have never used tannin before...

That's very helpful. I shall add more today. Thanks!

Positive update! One carboy of wine is clearing up nicely-and it happened overnight after adding the pectic enzyme. The other three are showing signs of clarifying but only at the top of the carboy- so far. I'm now wondering if I should add more enzyme.... but this is wine after all. I will...

I think about that everytime I look at those head spaces. Never had that problem but I never had to keep them in carboys this long before. Now you got me worried so I may top them off. Thank you for that advice.

I'm waiting on USPS to deliver my pectic enzyme and tannin. Here is a pic.

Thanks Dawg. You are kind. I told my wife that we will never heat ours again! Thank you Rice_Guy. That's the reply that I was looking for. I will try that today! I got plenty of time to wait. If I can remember I will try to update you on the results.

I make about 150 bottles of muscadine wine each year from my 6 vines. Years ago I used pectic enzyme on unfermented must, but later found it to be an unnecessary step. This year I experimented by boiling the muscadine skins after squeezing in an effort to extract more juice and also to extract...