I have 23 ltrs of elderflower (destined to be sparkling) and, after racking and sitting around in carbouy since about august or september it is still hazy.
likely it is a pectin haze as I added orange and lemon juice during primary fermentation
three days ago I added pectolase at the recommended dose of 2tsp per 4.5ltr and placed the carbouy in a cupboard that sits at between 19.5 and 20oC
it hasn't cleared:
(a) should I try more pectolase?
(b) is the fact that the temp is at times 0.5oC <20oC critical?
(c) is it possible to clear a wine with kwik clear or any other fining agent and still have yeast activity to achieve carbonation?
likely it is a pectin haze as I added orange and lemon juice during primary fermentation
three days ago I added pectolase at the recommended dose of 2tsp per 4.5ltr and placed the carbouy in a cupboard that sits at between 19.5 and 20oC
it hasn't cleared:
(a) should I try more pectolase?
(b) is the fact that the temp is at times 0.5oC <20oC critical?
(c) is it possible to clear a wine with kwik clear or any other fining agent and still have yeast activity to achieve carbonation?
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