- Aug 5, 2011
- Reaction score
The three things you mention really do much different things.So my question now is which is best? Pectin enzyme, superclear, or sulfite? I've had all 3 suggested in this post to seemingly do the same thing. Thanks for all of your help in trying to save my wine. A lot of effort went into harvesting, researching, and mashing grapes etc. I'm hoping to save it! <3
Pectic Enzyme, breaks down the pectin to help avoid a pectin haze, actually grapes don't produce pectin, but I always add some anyway, just in case that isn't totally true. Can help clear a pectin haze.
SuperKlear (now sold as DualFine) is a true fining agent, contains 2 different fining agents, Keilsol and Chitosan. One works on positively charged particles, the other on negatively charged particles. I think it is the best fining agent there is, since you don't have to think about are these negative or positive.
Sulfite, not a fining agent/clearing agent at all, used to help preserve your wine. It is naturally produced by yeast, you can't make wine with none present.
No clearing will take place as long as fermentation is occurring or while your wine has a significant of CO2 in solution.