"Eric Deaver" > wrote:

> It is two inches from where the neck starts (not from the top) of a
> five gallon carboy. Is that significant.

Yes. 1-2" from the bottom of the rubber stopper is the most airspace you
want to allow. Some people top of to 1/2", but since this doesn't allow
enough room for fluid expansion should the temperature change, I don't
recommend it.

> Thanks for the advice on clearing. I once had this problem with apple
> wine and it was simply a matter of adding pectin enzyme. I will wait
> a good six months before addressing.

> >Racking will not clear your wine. It will get the wine off the sediment.
> >Give it 6 months and see if it clears on its own. If not try pectin
enzyme
> >or betonite. But don't rush it.

Actually, racking may indeed clear the wine. The induction of fresh air
_sometimes_ helps wine to clear. Pectic enzyme works best if introduced
initially, and it only works if the haze is caused by pectin. Adding 100 ml
of methanol (or denatured alcohol) to 30 ml of wine will cause jelly-like
clots or strings if there is a pectin haze. If there is no indication of
pectin, the enzyme is a waste of time.

Wait a few months and see if it starts to clear. Every wine will clear
eventually, if you have the time to wait, but it may take years. Then, if
it's a white wine, try bentonite or sparkaloid. For a red wine, try adding
tannin (or strong tea) or egg-whites.