Hi. Right now I am making Vidal Blanc, Catawba, Riesling, Pinot Gris,
Muscat Canelli, and Peach wines. I started the Peach batch before I started
any of the others. I have not had a problem with my peach wine clearing in
the past, but as it happens - this year I do. All of my other wines have
almost completely cleared, but the peach is still quite cloudy. It has only
been racked from the primary to the secondary, and then once 3 weeks or so
after that. It is now about 4 months past the last racking. Does anyone
have any ideas on how to successfully clear this wine without damaging it?

hi! i've used hot mix sparkalloid with my peaches with great results. i
will admit that sparky was the 1st & only clarifier i've used , but, it's
always been great for me. HTH bob


"John Fouts" > wrote in message
. com...
> Hi. Right now I am making Vidal Blanc, Catawba, Riesling, Pinot Gris,
> Muscat Canelli, and Peach wines. I started the Peach batch before I
> started any of the others. I have not had a problem with my peach wine
> clearing in the past, but as it happens - this year I do. All of my other
> wines have almost completely cleared, but the peach is still quite cloudy.
> It has only been racked from the primary to the secondary, and then once 3
> weeks or so after that. It is now about 4 months past the last racking.
> Does anyone have any ideas on how to successfully clear this wine without
> damaging it?
>

Try pectic enzyme, give it a week, and then a fining agent of your
choice.

Bryan


On Sun, 05 Nov 2006 17:03:20 GMT, "John Fouts"
> wrote:

>Hi. Right now I am making Vidal Blanc, Catawba, Riesling, Pinot Gris,
>Muscat Canelli, and Peach wines. I started the Peach batch before I started
>any of the others. I have not had a problem with my peach wine clearing in
>the past, but as it happens - this year I do. All of my other wines have
>almost completely cleared, but the peach is still quite cloudy. It has only
>been racked from the primary to the secondary, and then once 3 weeks or so
>after that. It is now about 4 months past the last racking. Does anyone
>have any ideas on how to successfully clear this wine without damaging it?
>

Use pectic enzyme. You can buy some scottzyme HC from Scott labs in
California. Did you ferment your Peach wine on the Peach halves and then
press after a week or so? I fermented my peach wine from 2 tonnes of
peaches on the peach halves, which I plunged twice daily, then drained
off the juice via the press, and then pressed with rice hulls in the
press. This yielded about 400 gallons of wine. I work for a winery in
case you were wondering.

There is a test to determine if a wine had pectin in it. The test is
described in a book by Stitters, Iland, Ewart, and Markides. "Techniqies
of grape and wine analysis." I think is the title. See if you can find
a copy at a library. You might need to go to a college type library, if
one is close by. Otherwise you can order the book on online. Do the test
and see if the wine has pectin in it. If it does then that is why it is
not settling

James.

John Fouts wrote:

> Hi. Right now I am making Vidal Blanc, Catawba, Riesling, Pinot Gris,
> Muscat Canelli, and Peach wines. I started the Peach batch before I started
> any of the others. I have not had a problem with my peach wine clearing in
> the past, but as it happens - this year I do. All of my other wines have
> almost completely cleared, but the peach is still quite cloudy. It has only
> been racked from the primary to the secondary, and then once 3 weeks or so
> after that. It is now about 4 months past the last racking. Does anyone
> have any ideas on how to successfully clear this wine without damaging it?
>
>