The difference between Haze and slow clearing

[Kramnuko]

When do you say the wine has a haze vs. it being slow clearing? How do you clear haze?

 

[Dend78]

depends but a haze may be pecticin so go with pectic enzyme to break that up

 

[Deezil]

Hazes are tricky / PITA

The cause of the haze, has a lot to do with how to fix it

Pectic enzyme clears up pectin - can come from boiling juice, not using pectic enzyme prior to fermentation

Amalyse clears up starch hazes - some fruits just naturally contain starches that can make them a bear to get clear, especially if they're pressed/squezed too hard

 

[Turock]

You could also give it a dose of bentonite which is very good for pectin haze. Mix it up according to the directions and only use the recommended amount. Give it 2 or 3 months. Once you rack off the gross lees and bentonite, if it's still not completely clear, refrigeration will complete the clearing. We've done this several times and it works well, but now we bentonite the primary so we don't have to do these acrobatics later on.