Hazy pineapple wine

[Coolsox]

I followed the recipe in C J J Berry's book for pineapple wine. All went well but it refuses to clear. I left it standing in a cool place, tried adding finings but it remains hazy.


Pineapple Wine by Coolsox, on Flickr

Are there any other trick I can try? If not, can it be drunk / stored cloudy?

 

[jonboymentalhealth]

you can drink it no problem, shouldnt effect the taste. It just doesnt look as good when you give it others to try.

You could also try a wine filterer, i use a harris vinbrite, there cheap and cheerful but do a great job of polishing wines. :thumb:

 

[barrylewis]

have had the same problem myself,advise given was,don't filter,you are just wasting filters,treat with "bentonite"?not sure of spelling,but just follow directions on packaging and leave for a few days,it will clear

 

[Moley]

How long has it been since you added the finings, and did you use pectolase at the start?

Bentonite could work (your spelling was correct Barry) but I don't see why it should be a protein problem, so I would suggest racking again and giving it a double whack of pectolase.

 

[Coolsox]

How long has it been since you added the finings, and did you use pectolase at the start?

Bentonite could work (your spelling was correct Barry) but I don't see why it should be a protein problem, so I would suggest racking again and giving it a double whack of pectolase.

Hi Moley, it's been around 2 1/2 weeks since I added the finings (the sachet stuff at Wilko's). I've had a slight fluffy looking sediment form, but the wine remains cloudy.

I didn't use any Pectolase at the time as JJ's recipe didn't specify it. I do have some now though but I thought it had to go in pre fermentation?

 

[Moley]

I didn't use any Pectolase at the time as JJ's recipe didn't specify it. I do have some now though but I thought it had to go in pre fermentation?

I would use pectolase from the start with any fruit or fruit juice based wine, whether the recipe specifies it or not.

Assuming that your problem is most likely to be a pectin haze, even if you have a wine filter that wouldn't be the answer. Rack your wine off the sediment the finings have thrown, take a sample in a (sterilised) jug, mug or glass, warm it slightly, stir in two tsps of pectolase, return that to the DJ and give it a gentle shake. Leave it somewhere warm for a week then move it somewhere cooler for a week or two and see if that does the trick.

 

[Sean_Mc]

Pineapple is a very pithy fruit so pectolase is a must, fair play though that DJ looks quite good without it :thumb:

If your giving it out to friends then I'd add some, but for personal consumption I just drink as is.

Agree with Moley I always use pectolase

 

[shadow47]

I have to say I think Pineapples make great wine, I usually use carton juice when I make it, did you use fresh Pineapples? I'll have to try that .

I never use Pectolase in Pineapple juice wine and have never had problems with clearing, but it's only cheap so I add it to all fruit wines.

 

[Coolsox]

I have to say I think Pineapples make great wine, I usually use carton juice when I make it, did you use fresh Pineapples? I'll have to try that .

I never use Pectolase in Pineapple juice wine and have never had problems with clearing, but it's only cheap so I add it to all fruit wines.

J J Berry's recipe called for 6 pineapples I think, all boiled up. The whole lot smelled delicious!

The wine it has made tastes very good, extremely fruity and strong but as stated I can't get it to clear which is a shame. Have added some pectolase now as advised so we will wait and see.

 

[rozza2010]

Not sure if it helps does did you degass ur wine?

I made some wine and added finnings but didn't clear. Not really knowing what to do I racked it and noticed the fizz... So I degassed it and now its clearing nicely.

Hope it helps