Bryan,
Oh, wonderful news. thanks for the reply. I will see how this works.
Thanks for replying. My SG is .992, in fact a little less, so it's dry.
(started at 1.104)
This is good news, I'll give it a try.
DAve

Jake Speed wrote:
> Dave,
>
> There should be no problem added pectic enzyme now. You will need to
> add another fining agent -- I'd give the pectic a week and then a
> fining agent. The first racking from primary to secondary is time
> (and SG) dependent but subsequent rackings plus bottling are not
> negatively affected by waiting longer.
>
> If you were sweetening the wine I'd be concerned about additional
> sorbate -- I've no experience with high dosages and can't recall
> anything I've read of it. But since it's a pinot noir I assume you're
> finishing dry. I suspect the kits add it just to cover for people who
> don't let the wine ferment completely.
>
> Good luck!
>
> Bryan
>
>
> On Thu, 09 Nov 2006 09:00:43 -0500, Dave Allison
> > wrote:
>
>> Thanks, Byran for the input. I think pectic enzyme is the answer, see my
>> other posting where I explain my errors. sigh.
>> Do you think I could add it now even after Sorbate and Fining Agent is
>> in the wine? hmm?
>> DAve
>>
>> Jake Speed wrote:
>>> Did you follow the directions *exactly*? I've got a WineXpert pinot
>>> going -- at what would normally be the second racking, it says to add
>>> sulfite/sorbate & fining agent, stirring up sediment, but DO NOT rack.
>>> According to directions this is required for the wine to clear.
>>>
>>> My usual advice is to try pectic enzyme -- if it doesn't help it
>>> doesn't hurt. Also, a recent post suggested egg whites for fining red
>>> wines. That would be my suggestion in another month.
>>>
>>> Bryan
>>>
>>>
>>> On Wed, 08 Nov 2006 20:53:51 -0500, Dave Allison
>>> > wrote:
>>>
>>>> Hi, all.
>>>> Daily reader of this NG, have learned a lot from pro's and newbies. Here
>>>> is my current situation:
>>>> (well, first, this is my 8th wine kit, and I've also done many Jack
>>>> Keller based-recipes as well as the kits, have bottled over 400 bottles,
>>>> so I'm kinda new, but not first time at this)
>>>>
>>>> Maybe you get what you pay for... I purchased the above wine kit for a
>>>> real bargain, compared to WinExpert kits, this was real cheap. As I
>>>> moved this kit along, I got to the final stage - clarifying, and well,
>>>> it's not clarifying. The instructions says, "filter it", which I don't
>>>> have a filter machine and don't plan on purchasing one for this kit. I
>>>> experimented with a coffee filter - no change to the clarity. I've never
>>>> had a wine not clear. It makes 23L (6 gallons), so here is what I've
>>>> done, any other suggestions are welcome!
>>>>
>>>> I decided to be patient and let it sit longer in the carboy (this kit is
>>>> a 4 week kit and ready to drink when bottled, they say).
>>>>
>>>> However, the kit didn't fill my carboy - yes, I followed all
>>>> instructions to the letter! - , so I split into two 3 gallon carboys and
>>>> topped up one with 4 1/2 bottles of Pinot Noir (Rex Goliath 47 Pound
>>>> Rooster, since I like this)My rationale was, experiment with one as is,
>>>> and one topped up with good wine. That means one 3 gallon carboy is
>>>> almost 30% added wine. So now I have both ready for aging.
>>>>
>>>> I added 1/4 Tsp of Potassium Meta, and 1 Tsp of Carbonite to each. Mixed
>>>> both well and added airlock to each. My plan is to let it sit another
>>>> month and see if it has cleared up. If not, another month of wait. Then
>>>> decide if another clearing agent might help.
>>>>
>>>> Anyone with experience on this wine kit? I was amazed how the
>>>> instructions were lacking much info, luckily I have done many kits, so
>>>> checked WinExpert instructions to ensure I was doing it right.
>>>>
>>>> Ken Ridge Connoisseur Pinot Noir - out of Canada. Did I get what I paid
>>>> for? smile. I think it was $47 US.
>>>>
>>>> DAve