My Niagara isn't clearing. My LHBS guy was a little wishy-washy when
offering up advice. He wound up selling me both pectic enzyme AND
Super-Clear. Might anyone have a suggestion as to which product to use?
Thanks!
Ken

Ken, I have never needed Pectin Enzyme to clear Niagara, or most any other
grape wine that I can remember. I am not familiar with Super- Clear, do you
know what the material actually is in it? Typical fining for most of my
white wines would be:
1 Bentonite
2 Cold stabilize over the bentonite
3 Rack off Lees
4 If necessary- fine with Sparkalloid
5 If high in tannin then consider Gelatin

(5 is not usually a factor as a note)
HTH
John Dixon
"Ken Anderson" wrote in message
t...
My Niagara isn't clearing. My LHBS guy was a little wishy-washy when
offering up advice. He wound up selling me both pectic enzyme AND
Super-Clear. Might anyone have a suggestion as to which product to use?
Thanks!
Ken

"J Dixon" wrote

Ken, I have never needed Pectin Enzyme to clear Niagara, or most any other
grape wine that I can remember. I am not familiar with Super- Clear, do
you
know what the material actually is in it?


I spelled it wrong. It's Super-Kleer. Kieselsol and chitosan. It comes in
two small packets, each about the size of a gelatin packet. They are clear
liquids that you put in one after the other. Supposed to work in 24 to 48
hours.
Ken

Ken,

I've used Super-Kleer with GREAT results.

Crystal clear in about 24 hours. You'll see.

Dave Stacy


On Thu, 04 Dec 2003 20:54:36 GMT, "Ken Anderson"
wrote:

My Niagara isn't clearing. My LHBS guy was a little wishy-washy when
offering up advice. He wound up selling me both pectic enzyme AND
Super-Clear. Might anyone have a suggestion as to which product to use?
Thanks!
Ken

Ken, go to http://www.homebrew.com/wine_cellar/wineblog.shtml and
scroll down to entries for 25 June 2003 and 20 June 2003.

You should not need the pectic enzyme unless you have a pectin haze.
Super-Kleer works good.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/