Problem with clearing fig wine
 

I made a 3 gal batch of fresh fig wine this summer and have a problem with
it clearing as I would expect it to do. It cleared on its own fairly well
about a month after fermentation in the secondary was complete, but the
layer of sediment was very thick, occupying about the bottom third of the
carboy. It was also very fluffy and not consolidated. The wine above this
layer had a moderate haze. I added SuperKleer (kieselsol/chitosan) which
took the haze out of the wine but left a thick, unconsolidated sediment
layer as before. After I racked off the clear wine, I treated the remaining
with Sparkolloid, to little effect. I'd like to get the lees to consolidate
so I can get more drinkable wine out of this batch. Anyone have an idea?

Thanks,

Cal

Problem with clearing fig wine
 

me wrote:
> I made a 3 gal batch of fresh fig wine this summer and have a problem with
> it clearing as I would expect it to do. It cleared on its own fairly well
> about a month after fermentation in the secondary was complete, but the
> layer of sediment was very thick, occupying about the bottom third of the
> carboy. It was also very fluffy and not consolidated. The wine above this
> layer had a moderate haze. I added SuperKleer (kieselsol/chitosan) which
> took the haze out of the wine but left a thick, unconsolidated sediment
> layer as before. After I racked off the clear wine, I treated the remaining
> with Sparkolloid, to little effect. I'd like to get the lees to consolidate
> so I can get more drinkable wine out of this batch. Anyone have an idea?
>
> Thanks,
>
> Cal
>
>
>
If all else fails, consider centrifuging (in smaller plastic bottles)
your remaining sediment in your washing machine spin cycle. It will
compact the sediment somewhat, but requires extra handling because
you'll then have to rack those smaller bottles. I've done it with
moderate success.

Gene

Problem with clearing fig wine
 

">>
>>
> If all else fails, consider centrifuging (in smaller plastic bottles) your
> remaining sediment in your washing machine spin cycle. It will compact
> the sediment somewhat, but requires extra handling because you'll then
> have to rack those smaller bottles. I've done it with moderate success.
>
> Gene

What an interesting idea! This one goes in my "maybe someday I'll need
this" file.

Problem with clearing fig wine
 

On 11/18/2007 5:08 PM, me wrote:
> I made a 3 gal batch of fresh fig wine this summer and have a problem with
> it clearing as I would expect it to do. It cleared on its own fairly well
> about a month after fermentation in the secondary was complete, but the
> layer of sediment was very thick, occupying about the bottom third of the
> carboy. It was also very fluffy and not consolidated. The wine above this
> layer had a moderate haze. I added SuperKleer (kieselsol/chitosan) which
> took the haze out of the wine but left a thick, unconsolidated sediment
> layer as before. After I racked off the clear wine, I treated the remaining
> with Sparkolloid, to little effect. I'd like to get the lees to consolidate
> so I can get more drinkable wine out of this batch. Anyone have an idea?
>
> Thanks,
>
> Cal

Cal,

A late reply, but I've just seen your post. I make a 5 gallon batch of
fig mead every year, as I have two fig trees and my in-laws have three.
I've yet to have any issues with it clearing. How do you treat your
figs, and how do you ferment them? I freeze mine, and ferment in a mesh
bag within a 7 gallon plastic fermenter topped with an airlock. I use
the standard good practices, pitch an active starter and aerate after
pitching and once or twice for the first 2 days after pitching. At
about 7 days I remove the fig mass and lightly squeeze out any excess
fluid and let it drip for a bit before discarding it. At this point
I'll add pectic enzyme and reseal the fermenter for another couple
weeks. Then it's racked into a carboy and let sit for extended aging.
I may rack again within the next year, but typically I'll rack straight
into a bottling bucket and bottle.

I ferment at an OG of about 1.090-1.100, fermenting dry and typically
I'll bottle half the batch dry (how I like it) and half off-dry (how
some others like it), back sweetening with 1/4 cup honey. The off-dry
portion typically throws more sediment than they dry portion, but has
never become even petillant.

I hope this helps in some way.


Cheers,
Ken