I made five gallons of Blackberry wine using Welches Unfiltered Juice, (For Practice) Everything went as planned SG etc etc , but now the wine sits in the carboy so cloudy that when I shine a flashlight on one side you can`t see the light (AT ALL) on the other , I stirred in 2.2 OZs of SUPER-KLEER K.C. about 2 weeks ago and there is No change that I can See, Question> did I mess up using "Unfiltered Juice? or Do I need to be More Patient ? Thanks for any advice
Cloudy Wine
- Thread starter WineBaker
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Help Support Winemaking Talk - Winemaking Forum:
try a double dose of pectic enzyme wait a week and the reapply the Super Kleer. make sure wine is at 70 deg or better . Super Kleer not good at cool temps
Couple of questions, do you see sediment sitting in the bottom of the carboy?
Did you use pectic enzyme or bentonite anywhere during the process?
Typically, a flashlight won't shine through red wines, try a laser light if you have one. Thief a little bit out and put it into a wine glass and examine it outside by holding the glass over your head looking up into the sky, this will reveal the clarity of your wine. And yes, a bit more patience is in line, particularly with fruit wines, even with fining agents, they can take some time to clear, months, not weeks.............
Well, I am wondering if you degassed the wine REALLY GOOD before adding the Super-Kleer. You may still have lots of CO2 gas and that can help keep particles suspended in the wine and make it really hard to clear.
My other thought is that this wine is dark, you may not be able to shine a light thought it. At any rate, I would rack it again and get it off anything that did settle out and maybe degass it some more....and sneak a small sample to look at in the light. If it is still cloudy, I would hit it with some Sparkloid...I think that stuff can clear up black paint!
My other thought is that this wine is dark, you may not be able to shine a light thought it. At any rate, I would rack it again and get it off anything that did settle out and maybe degass it some more....and sneak a small sample to look at in the light. If it is still cloudy, I would hit it with some Sparkloid...I think that stuff can clear up black paint!
kevinlfifer
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It took 3 doses (tsp each) of peptic enzyme to clear a 4 gal peach wine from peach nectar. Also be sure your are degassed or the escaping CO2 will keep solids in suspension.
The sparkloid suggestion is good. I try to avoid chitosan because of the shell fish connection.
I find that I can see a flashlight thru any red or deep colored wine if it is cleared thoroughly.
The sparkloid suggestion is good. I try to avoid chitosan because of the shell fish connection.
I find that I can see a flashlight thru any red or deep colored wine if it is cleared thoroughly.
Jericurl
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Oh my goodness.
If I am understanding correctly, this wine is just a little over a month old and you are already trying to get it to clear out?
It definitely needs to just be able to sit and mature a bit.
Most people don't worry too much about clearing unless it's been in secondary for a year or so and still looks cloudy.
I know this was just your practice run, but you still want something drinkable at the end.
I'm always afraid that if I force things to finish too soon, I could be forcing some of the flavor out as well.
If I am understanding correctly, this wine is just a little over a month old and you are already trying to get it to clear out?
It definitely needs to just be able to sit and mature a bit.
Most people don't worry too much about clearing unless it's been in secondary for a year or so and still looks cloudy.
I know this was just your practice run, but you still want something drinkable at the end.
I'm always afraid that if I force things to finish too soon, I could be forcing some of the flavor out as well.
Yes, I would be patient with this one and just let it sit. If you want something that clears quickly (1-2 months) and drinks well young, look for some of the recipes for Dragon's Blood on this site. It's definitely worth it. And I find it clears on its own easily and quickly without any fining.
I use farm fresh blackberries, pears, apples, peaches. elderberry, strawberry, cherry, and a few other things, using no finings mine take a minim of a year, now my pear and pear blends takes me most of 2 years, I've learned on this site from these great people that the 2 most valuable things for wines or meads is great patience or time, and absolutely is sanitation of every thing at all times...
richard::
I WISH YOU BEST OF LUCK AND GREAT PATIENCE,,,,,
richard::
I WISH YOU BEST OF LUCK AND GREAT PATIENCE,,,,,
AS FOR DEGASSING , you can not beat using a vacuum pump to rack with, you'll not believe the gas that comes out with minimal exposer to oxygen ,, take a look at Steve's www.allinonewinepump.com ,
you can look up Steve as well on this site, vacuumpumpman
richard::
you can look up Steve as well on this site, vacuumpumpman
richard::
Floandgary
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FYI,,, We've all been down this path on our way to becoming experts! Hard to impress the need of time/patience when there's no build-up of stock to tap into yet. The sooner you can get several batches going (including some classed as "early drinkers") the sooner you'll be able to apply and appreciate the value of a year in the carboy, and everything in between!! 
garymc
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I don't degas or use fining agents. I don't think I've ever bottled a wine within 8 months of the first racking. I did have one batch of white muscadine wine that stayed cloudy. I put it in a refrigerator for 6 months and that didn't do much. Took it out, racked it, put more pectic in it. I think the pectic helped a little. Racked it a couple of months later (fourth racking in a year or more.) It was still a little cloudy, then, suddenly about 15 months down the road it became crystal clear. Beats me.
But I've tasted wine made by fellow amateurs that was not only green, but yeasty. It's just downright gross. The first thing you get rid of when letting it settle and racking every 2 or 3 months is the yeasty taste. Then it's "green." The word green, used to describe unaged wine is pretty apt. Think green peach, green apple, green grapes. Sour and bitter. When you've let a wine age to the point you have "diamonds" in the carboy, you're there. Diamonds are crystals that form in the bottom of the carboy (or bottle in the case of wine bottled too early and aged in the bottle.) They look like a crust of large grains of salt.
And the gas? Once you've gotten out the yeast, gas is no longer being produced. It's like an open bottle of soda. It will go flat on it's own given enough time.
But I've tasted wine made by fellow amateurs that was not only green, but yeasty. It's just downright gross. The first thing you get rid of when letting it settle and racking every 2 or 3 months is the yeasty taste. Then it's "green." The word green, used to describe unaged wine is pretty apt. Think green peach, green apple, green grapes. Sour and bitter. When you've let a wine age to the point you have "diamonds" in the carboy, you're there. Diamonds are crystals that form in the bottom of the carboy (or bottle in the case of wine bottled too early and aged in the bottle.) They look like a crust of large grains of salt.
And the gas? Once you've gotten out the yeast, gas is no longer being produced. It's like an open bottle of soda. It will go flat on it's own given enough time.
