Im an experienced home fruit wine maker and my usual wine is Braeburn
apple. I've never had a problem making this and it always turns out
exceptional. Recently I decided to move sideways a bit and make wine
from Granny Smith apples. All went well until a fews after I bottled
it and I noticed that it's started to turn very slightly hazy. I
filtered it through Boots fine filters and it brought back its crystal
clear clarity. However, a few days on, it's starting to go hazy again.
Can anyone help? My procedures are the same as for making Braeburn and
I'm very strict on cleanliness, etc.

Thanks in advance.

McKevvy

In article >, McKevvy > wrote:
>Im an experienced home fruit wine maker and my usual wine is Braeburn
>apple. I've never had a problem making this and it always turns out
>exceptional. Recently I decided to move sideways a bit and make wine
>from Granny Smith apples. All went well until a fews after I bottled
>it and I noticed that it's started to turn very slightly hazy. I
>filtered it through Boots fine filters and it brought back its crystal
>clear clarity. However, a few days on, it's starting to go hazy again.
>Can anyone help? My procedures are the same as for making Braeburn and
>I'm very strict on cleanliness, etc.

I think the first thing I'd try, considering that it's apple wine, is to add a
little pectic enzyme. You may have a pectin haze.

On 25 Feb, 17:37, (Doug Miller) wrote:
> In article >, McKevvy > wrote:
>
> >Im an experienced home fruit wine maker and my usual wine is Braeburn
> >apple. I've never had a problem making this and it always turns out
> >exceptional. Recently I decided to move sideways a bit and make wine
> >from Granny Smith apples. All went well until a fews after I bottled
> >it and I noticed that it's started to turn very slightly hazy. I
> >filtered it through Boots fine filters and it brought back its crystal
> >clear clarity. However, a few days on, it's starting to go hazy again.
> >Can anyone help? My procedures are the same as for making Braeburn and
> >I'm very strict on cleanliness, etc.
>
> I think the first thing I'd try, considering that it's apple wine, is to add a
> little pectic enzyme. You may have a pectin haze.

Sounds plausible Doug...I'll try it out.

Many thanks.

McK.

On 25 Feb, 17:51, McKevvy > wrote:
> On 25 Feb, 17:37, (Doug Miller) wrote:
>
> > In article >, McKevvy > wrote:
>
> > >Im an experienced home fruit wine maker and my usual wine is Braeburn
> > >apple. I've never had a problem making this and it always turns out
> > >exceptional. Recently I decided to move sideways a bit and make wine
> > >from Granny Smith apples. All went well until a fews after I bottled
> > >it and I noticed that it's started to turn very slightly hazy. I
> > >filtered it through Boots fine filters and it brought back its crystal
> > >clear clarity. However, a few days on, it's starting to go hazy again.
> > >Can anyone help? My procedures are the same as for making Braeburn and
> > >I'm very strict on cleanliness, etc.
>
> > I think the first thing I'd try, considering that it's apple wine, is to add a
> > little pectic enzyme. You may have a pectin haze.
>
> Sounds plausible Doug...I'll try it out.
>
> Many thanks.
>
> McK.

You're right - I've omitted the pectin. I checked the Boots book of
Home Wine and Brewing and they use pectin in their recipies. I've been
using a recipe for Braeburn apples from elsewhere and it doesn't
mention pectin.
I learn something every day

Many thanks.

McKevvy

In article >, McKevvy > wrote:
>You're right - I've omitted the pectin. I checked the Boots book of
>Home Wine and Brewing and they use pectin in their recipies. I've been
>using a recipe for Braeburn apples from elsewhere and it doesn't
>mention pectin.
>I learn something every day

Pectin and pectic enzyme are two different things. There should be no need to
add pectin to an apple wine, since apples have lots of pectin already --
that's why I suggested you might need to add pectic enzyme to get rid of an
excess of pectin.

On 25 Feb, 21:32, (Doug Miller) wrote:
> In article >, McKevvy > wrote:
>
> >You're right - I've omitted the pectin. I checked the Boots book of
> >Home Wine and Brewing and they use pectin in their recipies. I've been
> >using a recipe for Braeburn apples from elsewhere and it doesn't
> >mention pectin.
> >I learn something every day
>
> Pectin and pectic enzyme are two different things. There should be no need to
> add pectin to an apple wine, since apples have lots of pectin already --
> that's why I suggested you might need to add pectic enzyme to get rid of an
> excess of pectin.

Correct. I should have added PECTOLASE to destroy the PECTIC enzyme.

McK.