"Clyde Gill" > wrote in message
...
>
> 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

Hi Clyde,

I actually did add pectic enzyme just after crush, I just forgot to note
it in my post. The other additions were in an attempt to help clear the
wine, which wasn't clearing to my satisfaction at the time I added them. I
tend to add the minimum recommended amount at crush, so my thinking was that
there was room to add more to help clear the wine later. I'm guessing that
the haze I have now isn't pectic since it's still there.

Thanks for the info, I'll read up on gall tannins,

John