Pectin Haze can be eliminated completely by adding pectic enzyme to your must. If pectin
haze is suspected, add one tablespoon of the wine to 3 tablespoons of methylated spirit.
If a clotty gelatin appears in the mix, pectic is present. You will need to add pectic
enzyme to the wine and continue storage for a few days before racking.
Wine produced with a large quantity of fruit can end up with a protein haze. Protein haze
can be cleared by cold stabilizing. If this does not work, a small amount of bentonite ( 1
g. per gallon ) should solve the problem. Gelatin or tannin fining may be required if the
wine still does not clear (1/2 g. gelatin or 1/4 g. tannin).
These are 2 possibilities. Hope the info helps. Bryan Casper
> I made some pear wine using the recipe found in "The Art of Making
> Wine" by Anderson and Hull, usually a fairly reliable source. After
> fermentation and several rackings, I tried to clarify with sparkaloid,
> but the cloudiness would not disappear. The recipe called for
> pectinase, which I used during the primary fermentation. I had
> experienced a problem similar to this with muscadine grape wine which
> did not call for pectinase, which I cured by adding additional
> pectinase and letting it sit for a while. I tried this on the pear
> wine, and after an additional three months of sitting, it is still
> just as cloudy.
> Any help that anyone can offer will be appreciated. I have six
> gallons of this stuff, and I can't use that much cooking wine.