On 25 Feb, 17:51, McKevvy > wrote:
> 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.

You're right - I've omitted the pectin. I checked the Boots book of
Home Wine and Brewing and they use pectin in their recipies. I've been
using a recipe for Braeburn apples from elsewhere and it doesn't
mention pectin.
I learn something every day

Many thanks.

McKevvy