vkyrg1
Junior
I make about 150 bottles of muscadine wine each year from my 6 vines. Years ago I used pectic enzyme on unfermented must, but later found it to be an unnecessary step. This year I experimented by boiling the muscadine skins after squeezing in an effort to extract more juice and also to extract more color (my previous "red" wines always came out amber even though I fermented with the red (or black) skins. Now my carboys are mirky and ugly- but it tastes fine. If it is pectin haze, has anyone ever added pectic enzyme after fermentation? If I cant clear this up I'm going to have to drink it from a coffee cup. I have already tried bentonite, sparkloid, and super clear.