In article >, McKevvy > wrote:
>Im an experienced home fruit wine maker and my usual wine is Braeburn
>apple. I've never had a problem making this and it always turns out
>exceptional. Recently I decided to move sideways a bit and make wine
>from Granny Smith apples. All went well until a fews after I bottled
>it and I noticed that it's started to turn very slightly hazy. I
>filtered it through Boots fine filters and it brought back its crystal
>clear clarity. However, a few days on, it's starting to go hazy again.
>Can anyone help? My procedures are the same as for making Braeburn and
>I'm very strict on cleanliness, etc.

I think the first thing I'd try, considering that it's apple wine, is to add a
little pectic enzyme. You may have a pectin haze.