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- Jan 4, 2022
- Reaction score
- The Poconos
I am trying to clarify my banana wine with pectic enzyme. I backsweeten the wine March 17 and and April 8 I added 1/4 tsp per gallon of pectic enzyme. The wine cleared slightly but I can still see some haze. I use a strong flashlight and backlight the carboy. This is my method but I can clearly see if the wine is crystal clear or not. I heard that higher alcohol and cooler temperature doesn't help pectic enzyme to clear the wine. This is my first time using pectic enzyme for this purpose so I'm not sure if this is true or not. My banana wine is quite strong 15.5-16% and the carboy is in about 55F. How long it usually take to clear the wine with pectic enzyme?