Hi,

Up to now, my orange and orange-tangerine wines have always cleared
perfectly using bentonite and isinglass. My last 2 gal batch I used
bentonite and polyclar 10 cause I happened to have it and was out of
isinglass. After 2 months I still have a very slight haze. Was going to
try again with bentonite and go back to the isinglass. Any opinions?

Crhoff

I would not bother repeating a process that failed. For white wines I have
had good luck with superklear. It is a two step process and usually clear
the wine overnight or in 3 days at the most.

Ray

"Crhoff" wrote in message
...
Hi,

Up to now, my orange and orange-tangerine wines have always cleared
perfectly using bentonite and isinglass. My last 2 gal batch I used
bentonite and polyclar 10 cause I happened to have it and was out of
isinglass. After 2 months I still have a very slight haze. Was going to
try again with bentonite and go back to the isinglass. Any opinions?

Crhoff

On 5/9/2006 5:28 PM, Ray Calvert wrote:
I would not bother repeating a process that failed. For white wines I have
had good luck with superklear. It is a two step process and usually clear
the wine overnight or in 3 days at the most.

Ray

"Crhoff" wrote in message
...

Hi,

Up to now, my orange and orange-tangerine wines have always cleared
perfectly using bentonite and isinglass. My last 2 gal batch I used
bentonite and polyclar 10 cause I happened to have it and was out of
isinglass. After 2 months I still have a very slight haze. Was going to
try again with bentonite and go back to the isinglass. Any opinions?

Crhoff


Ray,
The OP is actually asking for opinions on going _back_ to a process
which has always worked for him in the past, not on repeating a failed
process.

Crhoff,
If it has always worked for you previously, then I'd say by all means
give it a try. You won't need to add more bentonite, just add the
isinglass and stir well to rouse the bentonite. For fruit wines/meads
pectic enzyme is always something to consider, even with a low pectin
fruit. A few drops go a long way in a 5-6 gallon batch.


Cheers,
Ken

Ray,
The OP is actually asking for opinions on going _back_ to a process which
has always worked for him in the past, not on repeating a failed process.


Crhoff,
If it has always worked for you previously, then I'd say by all means give
it a try. You won't need to add more bentonite, just add the isinglass
and stir well to rouse the bentonite. For fruit wines/meads pectic enzyme
is always something to consider, even with a low pectin fruit. A few
drops go a long way in a 5-6 gallon batch.


Cheers,
Ken

Maybe I misread the original post but I thought he said he had already tried
bentonite and isinglass on these wines and they had failed to clear. If he
has not, go ahead and try iwhat has worked in the past. If he has tried
them and they did not work, I would not repeat a failed proceedure. The
cloudiness must be due to somthing that they do not work on.

Any fining proceedure effects wine in other ways than just clearing the
wine. Some of these effects are good and some not so good. But it is not
good to repeat the same proceedure over and over. The wine will suffer.

Ray