- Jul 30, 2019
- Reaction score
Need a little advice. I have a four gallon batch of Strawberry wine and two gallon batch of Chardonnay that I have in clearing. Both have generally cleared, but they have a little haze still left. Generally, I would just wait it out, but I need the carboys. I have a feeling it may be a pectic haze. I was wondering if dropping in a little pectic enzyme might speed the clearing. Or, does anyone else have any other suggestions or comments?