John,
Have you tried Sparkalloid? If not I would give it a trial in a sample
bottle. I have found that it is an excellent fining agent that is fairly
benign. HTH
John Dixon
"John DeFiore" > wrote in message
...
>
> "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
>
>