Eric Deaver wrote:

> It is still pretty early on in the process so I think the haze is just
> suspended yeast or other stuff. I did heat some of the kiwi to juice
> them earlier. What do you mean by "set the pectins". Is this
> something that can be corrected with pectin enzyme?

Well, when making jams, heat is used to set the pectin so the jam
jellies... since there isn't as much water in jam is coagulates...

I think pectic enzyme will get rid of it. Negodki mentioned a test
involving denatured alcohol, you can try that and know for sure.

Since it's a young wine though I would just give it some time. If it
turns out to be something other than pectic haze, I've had good results
with Kieselsol and Chitin finings (sold under the Claro K-C mark) I'd
also check for protein haze and treat with bentonite accordingly...
processes for all of these things are in the google archives. HTH

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields