Prickly Pear Wine Not Clear

Prickly Pear Wine Not Clear

Post by Timmy Zamm » Sun, 17 Feb 2002 06:34:43

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


Prickly Pear Wine Not Clear

Post by Jack Kell » Sun, 17 Feb 2002 16:57:00

Timmy, I don't know the source of your haze, but my gut says it is
pectin.  The must may have been too warm when you added the pectic
enzyme, or you may simply not have added enough.  I would draw off a
litre of the wine and stir in 1/8 teaspoon of pectic enzyme, wait 24
hours, and add another 1/8 teaspoon if it doesn't clear.  These
amounts are easy to scale up if it works.  If it doesn't work, then
try fining on your sample.  I'd try Bentonite first, simply because it
is such a great agent (if you can't get it over there, try Kieselsol).
 If that doesn't work, then try casein, Isinglass, Chitosan, or

Nonspecific hazes are worrisome, but pectic enzyme should always be
your first choice.  You might read

By the way, I always give my wines at least 6 months to clear on their
own before adding anything.  But ***ly pear has always cleared for
me naturally.

Good luck, and let me know what works for you.

Jack Keller, The Winemaking Home Page


Prickly Pear Wine Not Clear

Post by Timmy Zamm » Wed, 20 Feb 2002 23:15:06

Thank you Jack for your advice - I will wait 6 months as you suggested
to see what happens. In the meantime I will try testing for pectin
with the methylated spirits method to satisfy my curiosity.

Timmy from Malta (in the Mediterranean).