Mmmm?

[jossef]

Hi all, Im making an apple wine and have trouble with it clearing. On a visit to my local homebrew shop he gave me the finings assuring me that that would work.
I have the type with two pouches 'a' and 'b'. A goes in first then B after an hour ( according to the label ). Stupid me put b in first then a, without the hour inbetween!
Within an hour, an inch of sediment formed at the bottom of the demijon, but the rest is still very cloudy. how long should I wait for it to clear and will it clear completly?
Also, if it dosn't clear can I use finings again or is there another process. I've heard of filtering?
I cant ever see it being that lovely clear sparkling golden colour, at the moment its cloudy orange!?
I'm very new to brewing so any advice would be very usefull.
Im sorry if this is a repeat post, I'm just very nervous that I've ruined the wine!

 

[RobWalker]

sounds like you need pectic enzyme to me. apples contain pectin which makes it naturally cloudy, finings just drop the yeast out and won't affect the pectin haze that has most likely formed without it.

I used 2tsp after fermenetation in 1 gallon and it was crystal clear in a few days. You need to add 1tsp/gal before fermentation to really get it working :)

 

[bobsbeer]

You haven't ruined it. But it will take a bit to clear. Just leave it alone for a week or so and it will be fine.

 

[jossef]

Blimey, Thanks for the super fast replies!
will try all of that then. Will i need to rack after all that?

 

[bobsbeer]

Yes

 

[graysalchemy]

What you have is a pectin haze which needs pectolase available from your LHBS. It won't shift without it. What you did with the finnings is clear the yeast but not the pectin. Use as robwalker sugested. For future reference when you make any fruit wine or cider always add 1 tsp of pectolase per gallon to your ingredients before you ferment or if you forget or it hasn't cleared add 2 tsp per gallon post fermentation.

You are best racking now then rack again when you have got rid of the pectin

:

 

[jossef]

Thanks for all your advice :thumb: . This is the most nerve racking thing i've ever done! Exciting though.

 

[jossef]

Blimey, was having trouble with hazing. Tried some fining yesterday and acted on advice from this forum.
As I type, I swear you could watch it clearing! thanks to everyone who gave advice. :clap:
The wine looks amazing and just keeps looking better every hour.
Thanks again everyone.

 

[Cussword]

What you have is a pectin haze which needs pectolase available from your LHBS. It won't shift without it. What you did with the finnings is clear the yeast but not the pectin. Use as robwalker sugested. For future reference when you make any fruit wine or cider always add 1 tsp of pectolase per gallon to your ingredients before you ferment or if you forget or it hasn't cleared add 2 tsp per gallon post fermentation.

You are best racking now then rack again when you have got rid of the pectin

:

You really should use the Pectolase or Pectic Enzyme in future, it will do no harm. But it can help in most issues :thumb: