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Peach Haze

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CoachPieps

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I have a peach wine, that is hazey or cloudly, it is six months old, I have tried Bentonite and racked several times. I would like to try some pectic enzyme at this point, can I and how much should I add per gallon?
 

Tom

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If you still have haze its probably pectic haze. Did you use pectic enzyme in the primary?
Normal dosage is 1/2 tsp pre gal. I would bump it up to 1 tsp per gal and see what happens.
 

Wade E

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I agree with Tom, If that doesnt work try SuperKleer KC. or if you have a fridge and the room to soare try sticking it in there for a few weeks as colder temps can sometimes help clear a wine naturally.
 

CoachPieps

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Thanks Guys, I used 1/2 tsp per gallon at the start, I will try 1/2 tsp per gallon now and see how it goes......
 

Wade E

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Th good thing is that you used the bentonite as that will rid the wine of any protein haze so that is eliminated.
 

non-grapenut

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I added the pectic emzyme and it clear it up just nice.....
That's good to know...even when I use pectic enzyme in the beginning, I always have to use fining at the end. Next time I will re-use more pectic enzyme.
 

Runningwolf

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If I get Purple Haze I just turn up the volume and listen to Jimmi
 

Wade E

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Some extra pectic enzyme when making anything like Peach or Apple is a good idea and it settles out so dont worry about that. Glad your problem is clearing up!
 

arcticsid

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Once I didn't have any PE when I started.

I added it after I transfered it to the carboy and it broke down nice.

Remember. Pectin E is useless during an active fermentation.
 

Wade E

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I wouldnt say the pectic enzyme is useless during a fermentation at all. I highly dounght that it does all it can do in the 24 hours before adding yeast!
 

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