In message >, A. J. Rawls
> writes
>The wine was brilliantly clear... It had been sitting around in a
>carboy for several months... Had the same problems with a few apple
>wines and Campden.... It is irritating to be at bottling stage, ass
>campden and watch your clear wine go opaque... I added pectic
>enzyme when I started the wine last summer.

I had exactly the same experience with some crab-apple wine from one of
Negodki's (1) recipes last year. All was reasonably clear when I bottled
most of the batch about a month ago; but I decided either I didn't have
enough bottles, or simply couldn't be bothered, to do one particular
demi-john. So I ran it in to another, to get it off the lees, added a
Campden, and watched as it turned the colour of diluted milk (( It's
clearing now, I think, but slowly, very slowly.

cheers,
robin

(1) What's become of him, by the way, anyone?
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