Red wine not clearing

Red wine not clearing

Post by Caesar » Sat, 18 Jul 1998 04:00:00



It is a wine from juice.

Isinglass was used first to clear the wine, but it turned the wine milky or
creamy looking.  After two weeks, still nothing happened, wine was still
milky looking.

Added sparkalloid...one week later the spklloid has settled, but the wine
is still milky looking.

Anyone know what the problem is?  Any suggestions?

Thanks...CD

 
 
 

Red wine not clearing

Post by Baccu » Sat, 18 Jul 1998 04:00:00


Has the wine got any residual sugar left in it, is it still fermenting? Is
there a secondary bacterial ferment going on...does it smell funny?

Baccus

Quote:

>It is a wine from juice.

>Isinglass was used first to clear the wine, but it turned the wine milky or
>creamy looking.  After two weeks, still nothing happened, wine was still
>milky looking.

>Added sparkalloid...one week later the spklloid has settled, but the wine
>is still milky looking.

>Anyone know what the problem is?  Any suggestions?

>Thanks...CD


 
 
 

Red wine not clearing

Post by Mark the Wine » Sat, 18 Jul 1998 04:00:00


I would rack and sulphite with 100 ppm, and use Claro KC.  Have not used it
(haven't had to yet), but have heard that it will clear anything because it
reacts both on inorganic and organic substances.

Mark

Quote:

> It is a wine from juice.

> Isinglass was used first to clear the wine, but it turned the wine milky or
> creamy looking.  After two weeks, still nothing happened, wine was still
> milky looking.

> Added sparkalloid...one week later the spklloid has settled, but the wine
> is still milky looking.

> Anyone know what the problem is?  Any suggestions?

> Thanks...CD

 
 
 

Red wine not clearing

Post by Caesar » Sat, 18 Jul 1998 04:00:00


Answer is no, no, no, no.

Wine has been stabilized and sulfited...it is the dam isinglass that gave
the milky color.



Quote:
> Has the wine got any residual sugar left in it, is it still fermenting?
Is
> there a secondary bacterial ferment going on...does it smell funny?

> Baccus

> >It is a wine from juice.

> >Isinglass was used first to clear the wine, but it turned the wine milky
or
> >creamy looking.  After two weeks, still nothing happened, wine was still
> >milky looking.

> >Added sparkalloid...one week later the spklloid has settled, but the
wine
> >is still milky looking.

> >Anyone know what the problem is?  Any suggestions?

> >Thanks...CD

 
 
 

Red wine not clearing

Post by Beth Ann Snea » Tue, 21 Jul 1998 04:00:00


Quote:

> I would rack and sulphite with 100 ppm, and use Claro KC.  Have not used it
> (haven't had to yet), but have heard that it will clear anything because it
> reacts both on inorganic and organic substances.

I have no idea what problem is causing the milkiness but Claro KC is a
brand name for sparkalloid that has an additional packet of Chitin
(which is derived from shellfish).  Since Isinglass is also a derivitave
of sealife (fish scales along with other stuff) it may compound the
problem.  I can't remember whether or not the poster said he filtered
the wine but I might try that as a last ditch effort.  

Quote:
> > Isinglass was used first to clear the wine, but it turned the wine milky or
> > creamy looking.  After two weeks, still nothing happened, wine was still
> > milky looking.

> > Added sparkalloid...one week later the spklloid has settled, but the wine
> > is still milky looking.

Beth Ann
 
 
 

Red wine not clearing

Post by mda » Wed, 22 Jul 1998 04:00:00


Quote:


> > I would rack and sulphite with 100 ppm, and use Claro KC.  Have not used it
> > (haven't had to yet), but have heard that it will clear anything because it
> > reacts both on inorganic and organic substances.

> I have no idea what problem is causing the milkiness but Claro KC is a
> brand name for sparkalloid that has an additional packet of Chitin
> (which is derived from shellfish).  Since Isinglass is also a derivitave
> of sealife (fish scales along with other stuff) it may compound the
> problem.  I can't remember whether or not the poster said he filtered
> the wine but I might try that as a last ditch effort.

> > > Isinglass was used first to clear the wine, but it turned the wine milky or
> > > creamy looking.  After two weeks, still nothing happened, wine was still
> > > milky looking.

> > > Added sparkalloid...one week later the spklloid has settled, but the wine
> > > is still milky looking.

> Beth Ann

Claro K.C. does NOT contain sparkolloid.  It is kieselsol and chitin.
Mike-- Wine-Art