Quote:
Originally Posted by
I have a white wine that has a haze to it. I tried a standard fining agent from a local home brew store and it cleared it. I racked it off of the sediment after a few days and the haze reappeared. Its most likely not a pectic haze because I used pectic enzyme to try and clear it. I tried filtering it but it's still hazey. Any thoughts?
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Have you cold stabalized it yet?
I would add no more than a teaspoon of Cream of Tartar per gallon, and then set it in a refrigerator with the temperature between 34 and 38 degrees (f).
Leave it in there for a month and it should clear just fine.
That is what I do and I've so far never had to use any chemicals. Quite frankly I've never had to use the cream of tartar either...but I know that it would help for a subborn haze that keeps comming back.
If you can try to bulk stabalize it by puting it in 1 gallon glass jugs first. Then you can go straight to bottling afterwards.