The only thought I have is that you added sugar and sorbate at the same
time. Sorbate is a stabilizer and I could be wrong but if you add the sugar
and sorbate at the same time then the wine would not have time to stabilize.
The cloudiness could be due to the yeast eating the sugar you just added. I
have never had a campden tablet make my wine cloudy.
Thanks,
David
> wrote in message
oups.com...
> Well, I added two Campden tablets to a batch of wine along with sugar
> and sorbate and the result was a fine cloudyness. I hope someone can
> give me a simple plan for getting this cloudyness to go away. If you
> want the whole saga before you offer any help you may have, you can
> read on.
>
> I made a batch of rose hip wine, basically following the recipie from
> Jack Keller's website. After it fermented dry, I fined it, first with
> bentonite, then with KC Superclear (that's the Kieselsol/Chitosan
> co-fining packets at the wine supply store). It was sparkling clear --
> the second fining really removed the last of the fluffy floating
> bentonite. After a couple months of bulk ageing, I racked again, and
> ended up with a gallon and a half. I added a weighed amount of sugar,
> and half a tsp of sobate (I don't have a gram scale, so the tsp has to
> be close enough). The wine was still clear. I crushed 2 campden
> tablets in 1/4 cup of the wine until they were finely crushed, no
> chunks of any kind. It was cloudy in the cup, but I didn't let that
> worry me, I was sure it would all dissolve in the full volume. I was
> wrong, the whole batch is now cloudy, and it doesn't appear to be
> settling at all.
>
> This has come up on this board before, I found with a Google search
>
(he
http://groups-beta.google.com/group/...g/browse_threa
d/thread/c6419ae6716981cc/d27dc1d15a4f7813?q=campden+cloudy&_done=%2Fgroup%2
Frec.crafts.winemaking%2Fsearch%3Fgroup%3Drec.craf ts.winemaking%26q%3Dcampde
n+cloudy%26qt_g%3D1%26searchnow%3DSearch+this+grou p%26&_doneTitle=Back+to+Se
arch&&d#d27dc1d15a4f7813)
> That posting said that the only hope is another Bentonite fining.
> Which is pretty depressing because I have already fined with bentonite,
> and don't want to deal with fluffy lees again. If anyone had the same
> problem and can suggest another fining agent, I'd like to try it
> instead. If anyone has managed to drop this cloudyness some other way
> -- maybe the binders won't drop at 55 F, the temperature of my cellar,
> and would drop at a colder temperature or a warmer one?
>