> This is my first attempt at an icewine style dessert wine made with
botrytis
> affected grapes. (Sauvignon Blanc). The wine has been bulk aging for
about
> a year in glass or variable capacity stainless. The problem is I can't
get
> it to clear. Here's what I've done so far:
>
> 1. The juice was freeze fractioned (frozen, then the juice drained off
> until the drained portion reached about 40 degrees brix.
> 2. The juice was fined pre-fermentation with isinglass at the
> recommendation of a rep from Iniskillin.
> 3. Added lots of tartaric to get good acid to balance the sweetness.
> 4. Fermented with low alcohol tolerant yeast to about 9-10% abv.
> 5. Chilled and racked a few times to stop fermentation. (Fermentation has
> definitely stopped.)
> 6. Fined with Bentonite.
> 7. Racked and added pectic enzyme.
> 8. Bulk aged 6 months.
> 9. Added more of a different type of pectic enzyme after a trial showed a
> slight improvement in clarity.
> 10. Fined and counter fined with Chitosan and Kieselsol.
> 11. Bulk aged a few more months.
>
> The wine tastes great, like a non-oxidized style Tokaji. It's still very
> cloudy though. I've tried aging at low temperatures, and all of the above
> finings, and it still won't clear. I've heard that botrytis affected
wines
> can be difficult to clear due to the formation of glucans, which are
pectin
> like substances that aren't affected by pectic enzymes. Does anyone have
> any experience or ideas on getting this stuff to clear?
>
> Thanks,
>
> John
>

Hi John,

I'm not sure if it would help after the fact, but gall tannins (one brand
name is Galalcool) is suppose to help with bot wines when added at crush.

It's curious to me why you would add pectic enzyme after settling the
grape!? I tend to add to free run just after crush and to the press
fraction in the press.

clyde