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BobF

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I made 1 gal of jalapeno several months ago. It had been racked a couple of times, but it was refusing to clear beyond a certain point.

A fellow winemaker was over a few weeks ago. I used a glass thief to get a small sample for him. I put the thief maybe 1-1/2" - 2" into the wine.

A couple of days later I noticed that it had dropped a whole bunch of sediment and proceeded to finish clearing!

I don't know if this was a coincidence or not. I'm going to try slightly stirring the top inch or so in my next stubborn batches to see what happens.

Anybody else notice anything like this? I would much prefer being able to do this than to do a full racking on small batches.
 

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I haven't noticed anything like you're describing but I'll comment on jalapeno not clearing... I started a batch in Sept and it's still cloudy. So far I've been hoping that time and patience will work but if I want to use it for a marinade while BBQing this summer, I may have to add something to help it out.
 
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you know, it might have been pressurized and didn't allow for the C02 to get out. maybe that was suspending the haze? IDK, but jalapeno can take a little bit to clear. i love the stuff. i have allergy problems and it clears them :) that and i like hot stuff.
 

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