Question:
I have a lemonade wine, that is stable, however not clear. It’s been sitting for a couple of months, made from a concentrate. Anyhow, i don’t want to use sparkolloid, as per the directions, one must filter after it’s been used, otherwise a smoky ring will form around the bottles. i do’nt have the means to filter. Anyhow, i was wondering if i could add some pectic enzyme to the wine now, or is it too late?
Response:
want to use sparkolloid, as per the directions, one must filter after it’s been used, otherwise a smoky ring will form around the bottles. i do’nt have the means to filter. Anyhow, i was wondering if i could add some pectic enzyme to the wine now, or is it too late?
Someone correct me if I’m wrong… I’ve only ever used egg white or bentonite for clearing. I don’t see WHY you would need to filter. The whole point of fining agents, such as sparkolloid is the attract the free ions which are clouding your wine, making them heavy, and falling to the bottom of the carboy. The only thing you should need to do is wait three weeks, and rack into a fresh, clean carboy. Do it again in a couple of weeks if there is more sediment. End of story. Clear wine. Stabilize. Bottle. Enjoy.
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