I'm making a kiwi wine. Everything has been going fine through primary and secondary fermentation. After secondary fermentation finished, I racked and degassed. The wine is now fairly clear and has been bulk aging for 3 weeks. However, there is no sediment at all in the bottom of the carboy.
I can see through the wine (sort of) and it doesn't seem to be a problem with solids. I think it might be a pectin haze. If so, how do I go about solving that? Do I add some pectic enzyme? I did add pectic enzyme in the primary. Per the directions on the bottle, I added 1 1/2 tsp for a 3 gallon batch.
This is only my second fruit wine and I didn't encounter this problem on the first, so I'm pretty much in the dark at this point. Any help or suggestions would be helpful.
Mike
I can see through the wine (sort of) and it doesn't seem to be a problem with solids. I think it might be a pectin haze. If so, how do I go about solving that? Do I add some pectic enzyme? I did add pectic enzyme in the primary. Per the directions on the bottle, I added 1 1/2 tsp for a 3 gallon batch.
This is only my second fruit wine and I didn't encounter this problem on the first, so I'm pretty much in the dark at this point. Any help or suggestions would be helpful.
Mike