No longer a newbie, but still clueless.
- Mar 18, 2012
- Reaction score
- DC Suburbs
I've only used it once before, and I don't recall how quickly it worked. I started a Viognier juice bucket a little over a month ago and added some dried pineapple and mango to beef it up a bit. The wine is tasting and smelling fantastic, but I have a haze - likely from the fruit, I suspect. On Wednesday, I added 2 tsp of pectic enzyme to a sample, stirred it well, then added that into the carboy and stirred. How long before I should start seeing the haze clear?