Chardonnay won't clear

Discussion in 'General Wine Making Forum' started by PJ805, Oct 31, 2018.

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  1. Oct 31, 2018 #1

    PJ805

    PJ805

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    I'm using superkleer (chitosan + kielselsol) to clear my whites. The Viognier cleared beautifully, however, after being degassed, I'm not able to get the Chardonnay to clear completely. Is it just a matter of using a different fining agent? I ordered some bentonite in hopes it will do a better job.
     
  2. Oct 31, 2018 #2

    Johnd

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    I did a Chardonnay from frozen juice last year, didn't want to wait for it to clear naturally, used fining agents and had some trouble clearing it as well. I used the prescribed amount of bentonite during AF, and Chitosan after degassing, but couldn't get it to clear. In the end, I realized that the recommended dosage on my Chitosan had a math error on the label made by the manufacturer. Maybe you're having a similar problem with dosage?? Check out the link below to see how my solution progressed, hope it helps you...........

    https://www.winemakingtalk.com/threads/chitosan-dosage-for-white-grape-wine.57214/
     
  3. Oct 31, 2018 #3

    PJ805

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    I am at about 5ml of chitosan and 2ml kieselsol (only making a 1 gallon batch) so it could be the dosage as you mentioned.
     
  4. Oct 31, 2018 #4

    Johnd

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    As you can see in the thread, 25 ml / gallon was the magic number for my chardonnay.......
     
  5. Oct 31, 2018 #5

    PJ805

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    Out of curiosity, why didn't I have this issue with my viognier? It cleared right away with less than 5ml of chitosan.
     
  6. Oct 31, 2018 #6

    Johnd

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    I cannot answer that question, but the same happened to me, my Pinot Gris Cleared just fine, but not the chardonnay.
     
  7. Nov 14, 2018 #7

    DKing

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    I would like others' opinion on this:
    I am new to wine making and did a 2 gallon batch of apple wine from homemade cider (a tree in our yard). Sweetened with combo of sugar, brown sugar and honey.
    Hydro reading SG 1.120 (28 brix)
    Lalvin EC-1118 yeast.
    I also really wanted to go with no chemicals etc. Unfortunately I boiled my cider to kill natural yeast which caused a release of pectin. So I had a cloud issue. I did not use fining agents. When all said and done, I used potassium sorbate then back sweetened with a bit of honey and sugar. After bottling and letting it sit for a month, I opened a bottle to taste about 1 oz. It was better than expected. I refrigerated the rest of the bottle and left on a business trip for a week. When I came back it had cleared completely. I had a beautiful golden elixer... And it was delicious. I then refrigerated all the other bottles, let them clear then rebottled because of all the sediment.
    My question are: Is this a legitimate way to clear wine? Would this work for other wines? Was I just lucky? Any other comments would be great too.
     
  8. Nov 14, 2018 #8

    sour_grapes

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    Sure! Most wines will clear if left to sit long enough. In addition, the precipitation and settling out happen faster at lower temperatures. I think that refrigeration will not necessarily work that quickly in all cases, though.
     
  9. Nov 15, 2018 #9

    tttaff

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    What's the temperature where your wine is? I had a problem clearing a wine once and the temperature of the room was pretty cool (68 or below). Once I warmed the room up to 72, the wine cleared like it was supposed to.
     
  10. Nov 15, 2018 #10

    PJ805

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    For me the temp was consistently between 60 and 65, after having added more chitosan it did clear though but now I have a rose that didn't clear even after adjusting the chitosan. I have the leftovers of the rose in a mason jar upstairs where it's 10 degrees warmer so it will be interesting to see how it clears compared to the 1 gallon batch downstairs.
     
    Last edited: Nov 15, 2018

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