On 21 August 2001 I made a ***ly pear cactus wine according to Jack
Keller’s recipe which requires that the fruit is simmered for 15
minutes. Because I scaled up the recipe from 1 US gallon to 54 litres
I was worried that the fruit would take too long to boil and cool,
resulting in pectin haze. To hopefully overcome this, I heated the
fruit to almost boiling and left it to cool overnight (it was still
warm the next morning !!!). Then I added the recommended amount of
pectin enzyme etc. I racked the wine as soon as fermentation finished
(27 October 2001) and again after 7 ? weeks (18 December 2001). My
concern is that the WINE IS STILL NOT CLEAR. I will rack again
sometime in March 2002 before bottling in July 2002. My other wines,
which include Peach, Pineapple, Carob & Tea, were all boiled in a
similar manner but although they were made 2 months later are already
 What is this haze likely to be?
 Is there something in ***ly Pears that would cause this
 Will it clear by itself if I bulk age long enough? – I
am in no hurry to bottle.
Any help would be most appreciated but please bear in mind that here
in Malta my accessibility to branded products is very limited.
Timmy from Malta (in the Mediterranean