I started a rhubarb wine a month and a half ago. For some reason it is staying very cloudy.
It is at .998 SG and has been degassed. I stabilized and added a two part clearing agent 3 weeks ago. It just will not come clear.
I have been searching for a possible reason. The only thing I can think of is proteins. Would cold clearing work on this? The overnight lows are getting to around freezing temps for water so I am not worried about the wine freezing(13.4%).
Just wanting to rack some more knowledgeable minds on this one.
It is at .998 SG and has been degassed. I stabilized and added a two part clearing agent 3 weeks ago. It just will not come clear.
I have been searching for a possible reason. The only thing I can think of is proteins. Would cold clearing work on this? The overnight lows are getting to around freezing temps for water so I am not worried about the wine freezing(13.4%).
Just wanting to rack some more knowledgeable minds on this one.