frankd0024
Junior
- Joined
- Aug 18, 2021
- Messages
- 5
- Reaction score
- 9
Most of that looks like debris from the fruit and containers. (Small fibers floating in one spot) A basic fine straining of the wine would be a help, even if that's just running it through a the finest strainer you can find. Once that is done, or as it is done add more pectic enzyme even if you already added some.
Blueberry wines normally clear on their own in a few months and don't reach their best flavor for at least 9 months or more.
So you have plenty of time once you add the pectic enzyme and do a fine straining of the wine.
That does look like blueberry particles and pectic haze floating on the surface. I make blueberry wine every year for more then 15 years now and I have never boiled the berries.
Because you boiled the berries, you will need to add pectic enzyme.
Pectic Enzyme is not a chemical. It is a natural occurring enzyme that will get rid of that haze and help the wine to settle and clear.
You also didn't mention what your starting SG was nor what it is now, unless I missed it.
And, have you checked the ph? If so what is it?
These readings will help us to trouble shoot your problem better next time.
But I am more then sure that this problem is from boiling and not adding any pectic enzyme.
I would rack into a clean 1 gallon jug, treat with pectic enzyme, take another SG to see if it has finished fermenting to dry, like a .996.Started 7/24 sg 1.100 last time I looked sg was 1.002. Don't know the ph. yeast red star cote des blancs
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