Temp and clearing

[maddog]

If a wine will not clear due to suspended yeast will lowering the temperature make it better or worse? I thought about trying to throw it in the fridge for a bit.

It's an apple wine. I have degassed, and pectic enzyme was added when I started the batch. It's been aging for two months and there is only a tiny bit of very fine sediment on the bottom. The wine is still opaque. It's a uniform color and doesnt look like pectin haze (not cloudy).

 

[Arne]

Putting in the frig mite help. Warming it up to 75 degrees or so mite help. Time will probably help. Mite try degassing a little more. Mine (apple) finally fell clear after about 6 months. Good luck. Arne. If all the others fail, you mite have to add some super kleer or sparkaloid.

 

[FTC Wines]

My Apple Wines usually clear in 3-6 months, rarely a little longer. They are aged in 5 gal. carboys at 62-68* . Patience rules, Roy

 

[robie]

It's a physics thing - warmer wine clears faster. Low to mid 70's F is a good temperature for clearing.

If it's not degassed well, it will not clear well.

 

[maddog]

The strange thing is a batch I started two weeks later is already clear. The recipes were similar but not identical. Must be something different. I'll try a little bentonite. I have that on hand. I that doesnt work, I'll leave it for 6 months