This is the second time I have tried to make wine from scuppernongs and both
times it has been extremely cloudy. I fined it with egg white and got
quite a bit of sediment, but still have the cloud problem. Is there
anything, that I can use to clarify it?

Also, this is a very small batch, just over 3 liters, so I do not want to go
to any expense, which I think is understandable.

Thanks

Deb

A scuppernong is a white muscadine (green grape), isn;t it? If so, egg white
may not be the way to go. Egg white (albumen) is typically used to reduce
tannins in red wine. The cloudiness you are getting might be better cleared
by something like Bentonite.



> This is the second time I have tried to make wine from scuppernongs and
> both
> times it has been extremely cloudy. I fined it with egg white and got
> quite a bit of sediment, but still have the cloud problem. Is there
> anything, that I can use to clarify it?
>
> Also, this is a very small batch, just over 3 liters, so I do not want to
> go
> to any expense, which I think is understandable.
>
> Thanks
>
> Deb

Yes, scuppernong is a white muscadine.

Pectic enzyme may help. I always add it to non-grape wines, and some
times to grape wines to clear pectin haze. At the very least it won't
hurt.

Bryan


On Mon, 23 Oct 2006 23:10:44 GMT, "Ric" > wrote:

>A scuppernong is a white muscadine (green grape), isn;t it? If so, egg white
>may not be the way to go. Egg white (albumen) is typically used to reduce
>tannins in red wine. The cloudiness you are getting might be better cleared
>by something like Bentonite.
>
>
>
>> This is the second time I have tried to make wine from scuppernongs and
>> both
>> times it has been extremely cloudy. I fined it with egg white and got
>> quite a bit of sediment, but still have the cloud problem. Is there
>> anything, that I can use to clarify it?
>>
>> Also, this is a very small batch, just over 3 liters, so I do not want to
>> go
>> to any expense, which I think is understandable.
>>
>> Thanks
>>
>> Deb
>

Hey,
How old or young is your wine? And how many times have you racked it?
Darlene
Wisconsin

"Dr. Deb" > wrote in message
...
> This is the second time I have tried to make wine from scuppernongs and
> both
> times it has been extremely cloudy. I fined it with egg white and got
> quite a bit of sediment, but still have the cloud problem. Is there
> anything, that I can use to clarify it?
>
> Also, this is a very small batch, just over 3 liters, so I do not want to
> go
> to any expense, which I think is understandable.
>
> Thanks
>
> Deb

Thanks for the help. I will pick up some pectic enzyme tomorrow when I am
in Montgomery.

As for how many times have I racked it, just once. Why (this answers the
other question), it is only about four (4) weeks old.

Thanks again.

Deb

Sounds like there may be a lot of ambient yeast and other bits that
simply need time to settle out. But pectic enzymes (especially if added
prior to fermentation) can help a lot.

David


Dr. Deb wrote:
> Thanks for the help. I will pick up some pectic enzyme tomorrow when I am
> in Montgomery.
>
> As for how many times have I racked it, just once. Why (this answers the
> other question), it is only about four (4) weeks old.
>
> Thanks again.
>
> Deb

Deb,
While the pectic enzyme will certainly help especially if you didn't use it
prior to fermentation, your wine is very young. I wouldn't expect a wine to
be clear at 1 month old. I usually bottle at about 8 months, and this
includes about 2-4 rackings depending on how much debris the wine is
dropping. Most wine will clear on its own with time. Jack Keller addresses
clearing problems on his site http://winemaking.jackkeller.net/index.asp .
Darlene


"Dr. Deb" > wrote in message
...
> Thanks for the help. I will pick up some pectic enzyme tomorrow when I am
> in Montgomery.
>
> As for how many times have I racked it, just once. Why (this answers the
> other question), it is only about four (4) weeks old.
>
> Thanks again.
>
> Deb