The only time I've had trouble clearing plum wine was when I used hot mix
sparkloid as a fining agent. I used pectic enzyme & it was clearing nicely,
but I got impatient & wanted to speed the process up. When I added the
sparkloid the wine developed a definite haze. I think the heat from the
sparkloid activated some of the pectin that was still in the wine.

wrote in message
...
Thanks to all for the input. I will give it a try. I have made plum
wine in the past but have used fresh (ripe) plums and the result has
been very good. As someone mentioned, there is nothing to lose. The
pickling I mentioned, meant added sugar as a preservative. I will be
careful with the sugar content though.

Thanks again!

On Fri, 3 Oct 2003 04:03:03 -0700, "Negodki"
wrote:

"firefox45" wrote:

I have always found plum wine a little difficult to clear. Anyone have
a
similar problem?

Do you use a pectic enzyme? It's a good idea to add pectic enzyme before
fermentation, especially if you have heated (or steamed or cooked) the
fruit
to extract flavour.