Clearing Problem

[Jim P]

I have a 5galcarboy of Mustang Grape that has been stabilized and sweetened. It has been bulk aging at 68 deg. since 9/5/11.Last weekend on 12/2/11 , I added 3 crushed campden tablets , plus 1 pak of Super Clear to help in clearing.The wine is not clearing , and has a slight haze.Do I need to increase the temperature for this wine to clear , or just give it more time.

 

[Scott]

It wouldn't hurt to warm up a bit and make sure it is degassed.


Good Luck

 

[Wade E]

Did you use pectic enzyme?

 

[Jim P]

Yes , I used pectic enzyme.


I moved it into the house , and the temp should be around 70-72 deg.


I will let it set for a week or so , and see if it will clear.


Is there a set time to let it set on the Super Clear before bottling?

 

[paubin]

If it doesn't clear try cold shocking. If you live in an area that is colder put it in a shed or garage or something. A few days in cooler temps will kill off and yeast that may still be working and clear it up quick. I am planning that for a few of my wines , especially apple, as soon as I see a cold snap coming

Pete