My peach and pear wines seem to be very slow in clearing this year. Can
someone tell me what the most common haze problems with these fruits are? I
suspect pectin haze, but I don't know if a protein haze or something else is
common with these fruits.

Thanks a bunch.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

"Greg Cook" wrote:

My peach and pear wines seem to be very slow in clearing this year. Can
someone tell me what the most common haze problems with these fruits are?
I
suspect pectin haze, but I don't know if a protein haze or something else
is
common with these fruits.

Greg,

If there is a pectin haze, adding 100 ml of methanol (or denatured alcohol)
to 30 ml of wine will cause jelly-like clots or strings. If this happens,
try adding a pectic enzyme. If not, it is probably a protein haze, and
bentonite may help. A third type of haze is caused by starch (in some
country wines), but that is highly unlikely in a peach or pear wine (unless
you used confectioners sugar or wheat germ). There is also the
"darned-if-i-know-what-it-is" haze, which can only be cleared by ...

Greg,
I have heard that Sparkalloid is very good at clearing Peach wines that
wont seem to clear. I always add Pectin Enzyme to all of my fruit wines from
the get go, but I would start with testing for a pectin haze first. If that
is not it, then put a bottle of the wine someplace warm such as on top of
the fridge to see if it hazes up more. If so, then suspect a protein
problem. I doubt the protein problem though, but cant say for sure. HTH
John Dixon
"Greg Cook" wrote in message
...
My peach and pear wines seem to be very slow in clearing this year. Can
someone tell me what the most common haze problems with these fruits are?
I
suspect pectin haze, but I don't know if a protein haze or something else
is
common with these fruits.

Thanks a bunch.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

Just wondering, how long does the pectin methanol gel reaction take to
happen!

Immediate, 5 minutes, hour?

22 brix




"Negodki" wrote in message
...
"Greg Cook" wrote:

My peach and pear wines seem to be very slow in clearing this year. Can
someone tell me what the most common haze problems with these fruits
are?
I
suspect pectin haze, but I don't know if a protein haze or something
else
is
common with these fruits.

Greg,

If there is a pectin haze, adding 100 ml of methanol (or denatured
alcohol)
to 30 ml of wine will cause jelly-like clots or strings. If this happens,
try adding a pectic enzyme. If not, it is probably a protein haze, and
bentonite may help. A third type of haze is caused by starch (in some
country wines), but that is highly unlikely in a peach or pear wine
(unless
you used confectioners sugar or wheat germ). There is also the
"darned-if-i-know-what-it-is" haze, which can only be cleared by ...

"22 Brix" wrote:

Just wondering, how long does the pectin methanol gel reaction take to
happen!

It's supposed to be immediate.