There is a pectin haze, still about 2 1/2 inches deep in bottom of my
crabapple/apple wine. Been sitting in second secondary since Feb 6th
at which time I fined with gelatin/kieselsol. I'd do things
differently next time, but that's beside the point. Would cold
stabilization for a few weeks help compact this "sediment"?

My Rhubarb was fined in the same way at about the same time. Should
not this wine be transparent/translucent like other "whites"? I love
the creamcicle-pink color but it's as opaque like any heavy red.
Would cold stabilization help at this point?

For that matter, is it ever a hazard to cold stabilize any wine?

Thanks, Jim

I'm sorry to say, but cold stabilization will do nothing to pectins.
Tartrates are the major compounds coming out during cold stabilization.
Pectin haze is a problem which must be dealt with when still in juice from
by the use of a pectolytic enzyme. Once alcohol is formed the pectin is
nearly impossible to get rid of and the wine will most likely remain hazey
depending on the level of pectins left. There is only one enzyme I know of
and that is Scottzyme KS.
http://www.scottlaboratories.com/pro...on/enzymes.asp

Are you sure it's a pectin problem and not a protein problem? Have you done
any bentonite fining??


"glad heart" > wrote in message
om...
> There is a pectin haze, still about 2 1/2 inches deep in bottom of my
> crabapple/apple wine. Been sitting in second secondary since Feb 6th
> at which time I fined with gelatin/kieselsol. I'd do things
> differently next time, but that's beside the point. Would cold
> stabilization for a few weeks help compact this "sediment"?
>
> My Rhubarb was fined in the same way at about the same time. Should
> not this wine be transparent/translucent like other "whites"? I love
> the creamcicle-pink color but it's as opaque like any heavy red.
> Would cold stabilization help at this point?
>
> For that matter, is it ever a hazard to cold stabilize any wine?
>
> Thanks, Jim