Thanks, John, I will do a trial and see what happens.

John

"J Dixon" wrote in message
et...
John,
Have you tried Sparkalloid? If not I would give it a trial in a
sample
bottle. I have found that it is an excellent fining agent that is fairly
benign. HTH
John Dixon
"John DeFiore" wrote in message
...

"Clyde Gill" wrote in message
...

Hi John,

I'm not sure if it would help after the fact, but gall tannins (one
brand
name is Galalcool) is suppose to help with bot wines when added at
crush.

It's curious to me why you would add pectic enzyme after settling the
grape!? I tend to add to free run just after crush and to the press
fraction in the press.

clyde

Hi Clyde,

I actually did add pectic enzyme just after crush, I just forgot to
note
it in my post. The other additions were in an attempt to help clear the
wine, which wasn't clearing to my satisfaction at the time I added them.
I
tend to add the minimum recommended amount at crush, so my thinking was
that
there was room to add more to help clear the wine later. I'm guessing
that
the haze I have now isn't pectic since it's still there.

Thanks for the info, I'll read up on gall tannins,

John