blackberry wine cloudy
 

I am playing with the batch of blackberry wine that I started over the
summer. Post-ferment, the TA was 1.4 percent. I added 2 oz. of
Potasium Carbonate to the 5.5 gallons I had, topped it off with
another wine I had, and that brought the TA down to about 1.1 or so.
When I did this, I also racked and added some getatine to fine the
wine.

After more than a month and a half, the wine is still cloudy - almost
chalky. How long should it take for this to settle out?

Would now be a good time to put this in my garage and cold-stabelize?
For that, I want it down in the 30's for a few weeks, right?

When I do this, should I look at adding another fining agent from my
LHS or try gelatine again?

Thanks!

Alex.

blackberry wine cloudy
 

Alex Brewer wrote:

>I am playing with the batch of blackberry wine that I started over the
>summer. Post-ferment, the TA was 1.4 percent. I added 2 oz. of
>Potasium Carbonate to the 5.5 gallons I had, topped it off with
>another wine I had, and that brought the TA down to about 1.1 or so.
>When I did this, I also racked and added some getatine to fine the
>wine.
>
>After more than a month and a half, the wine is still cloudy - almost
>chalky. How long should it take for this to settle out?
>
>Would now be a good time to put this in my garage and cold-stabelize?
>For that, I want it down in the 30's for a few weeks, right?
>
>When I do this, should I look at adding another fining agent from my
>LHS or try gelatine again?
>
Cold stablization is probably not a bad idea, it might work it might
not. If you did not add pectic enzyeme to you must you maybe suffering
from a pectin haze, which is quite common in fruit wines
(blackberry/raspberry wines are almost famous for pectin hazes). The
cold stabilization is cheaper (free) to do if you are in a coldish
climate, pectic enzyeme is cheap and simle to use though. Pick one to
try, if it doesn't work try the other. Personally I would try it in this
order Cold Stabilization, Pectic Enzyeme, different Fining agent.
Ken