- Jun 9, 2016
- Reaction score
I started a Raspberry Choc port back in May (about 6 1/2 months ago). I started with a 96 oz can of vinters wiine base and added 15# of frozen raspberries to make a 6 gallon batch. There is also 6 cans of Welchs grape juice and 24 oz of Dutch cocoa powder. EC-1118 yeast, acid blend to 3.4, nutrient and tannin per Jack Keller's recipe. Step fed the must up to 19% ABV and added brandy to 22%. 4 rackings and topping off with another raspberry merlot and brandy. In August it was showing no signs of clearing so I added a second dose of bentonite and chitosan. I just did a final racking (I am heading south for 5 months) before I leave. I gave the batch a double dose of kmeta and put a waterless bung on for the long winter nap. It is still clowdy and I'm wondering if I maybe have pectic haze going on or maybe I just haven't waited it out long enough. I've never had a batch of wine take this long to clear before. Any ideas?