O.K. cannot get this thing to clear!!!???? i degassed as i usually do with the vacuum pump even did it when it was heated up to about 77 degrees, added the clarifier as usual and it has been bulk aging for about 4 months, also i heated it up a second time slightly and still no go?? Any advice would be greatly appreciated!!!
RJ Spagnols Winery series super tuscan
- Thread starter patc
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Geronimo
Norges Skaal!
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Are you sure it isn't clear? Italian wines can be so dark and full bodied that you literally have to strip the color out to see through them. I would never do that. Sometimes the fines are so fine, they will not drop from a full bodied wine. Depending on which clarifier you used, it will either work in a week or two, or it's not going to work.
In beer, chilling to near 32F will clear anything (including protein haze) in a few weeks. I used gelatin and lagering (cold storage) all the time with beer. Use heat for degassing and cold for clarifying.
In beer, chilling to near 32F will clear anything (including protein haze) in a few weeks. I used gelatin and lagering (cold storage) all the time with beer. Use heat for degassing and cold for clarifying.
