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I need some clarity

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CellaredGnome

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I am making a batch of Apricot/Peach and everything has been going great but about two weeks ago I racked it for the fourth time and it hasn't cleared at all. Any suggestions?
 

djrockinsteve

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Can't be specific not knowing the details and time line for your wine. Some reasons may be excess pulp in the wine. Excess CO2 in the wine. Did you degass. (The wine not you personally). Temperature. Any Potassium Meta. added. Pectic enzyme?

It could naturally be a difficult wine to clear. How long has it been. Mine normally clear within 6 weeks. Plus have you used any clearing agent?
 

Goodfella

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Sometimes peach is tough to clear. As mentioned above, we need timelines (when it was started), and to know if it was properly degassed.

Sometimes it is pectic haze with peach... I use extra pectic enzyme in mine.
 

Wade E

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Peach is a bear to clear and usually requires an additive like Superkleer KC.
 

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