I made a Victoria Plum wine at the beginning of last Autumn. It fermented a little quicker than I would have expected
but then I suppose it was unseasonally warm. It finished but after the first few weeks, failed to throw down
significant sediment. I know plum is reputed to take forever to clear, but it looked like something was wrong. A
couple of weeks ago I smelled the wine and it smelled slightly sulphuric maybe even a tad eggy. I know the plums
weren't treated with anything because they are from my grandmother's Victoria Plum tree and she leaves it alone. Anyway
I gave the wine a bit of a thrashing as I read might work and that seemed to sort out the smell, but the odd look to the
I gave the wine a swirl and saw that it seemed to contain a 'haze' within (like mother of pearl in it). The closes
match I have been able to find was on Jack Keller's site where he describes Lactic Acid Bacteria Haze. I can only
pressume it is this as nothing else that I have read fits.
Anyway in my experiments so far I tried pectic enzyme in case it was a pectic haze and recently tried fining with
insinglass. Neither have had even a tiny hint of success. The temperature where the wine is currently sitting is low
(10C / 50F - 15C / 60F) but I figured it wasn't so low as to denature enzymes.
Well I am unsure how to proceed. Keller says to dose it with campden tablets 3 per Gallon and rack after 10 days. I
hope to goodness that works. It was my second winemaking attempt and a 5 gallon, it would be a shame to have to waste
it if it is savable. Does anyone have any other ideas as to what the problem might be?