On 25 Feb, 17:37, (Doug Miller) wrote:
> 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.

Sounds plausible Doug...I'll try it out.

Many thanks.

McK.