Pectin haze - apple wine - help please.

[Ratty]

I have made a load of apple wine - just coming to filter it. There appears to be a pectic haze in the wine. Normally the filter (pads) get the wine to be sparkling.

Does anyone know if it is possible to add 'pectase / pectolytic acid' at this stage to get rid of it, or does it have to be put in at the beginning?

What is the pectic converted to? Is it sugar? Will it alter the taste?

[rubber duck]

I have had that problem before. If there are any additives to fix pectin haze i don't know of them. What I have done in the past to fix pectin haze is to bulk age for about half a year and it will settle out eventually. The best thing to do is to not have that problem to begian with. Did you boil the apples? That will cause pectin haze every time.

[rubber duck]

Oh and no it doesn't seem to afect the tast much it just looks like hell.

[blind drunk]

Racking could help combined with cold temperature.

What is the pectic converted to? Is it sugar? Will it alter the taste?

I don't think it's converted to anything; it's just pulled down or settles at the bottom of the carboy. This here's a good link with lots of info. Good luck, bd,

http://www.winemakermag.com/stories/art ... ing-agents" onclick="window.open(this.href);return false;" rel="nofollow

[rubber duck]

[quote="blind drunk"]Racking could help combined with cold temperature.


Couldn't hurt to try. If nothing elese that will help the quality of your wine since you will be bulk ageing it for so long.

[goose eye]

they got dirt you can put in it - bentinite
super klean dont always work with haze but it quicker than dirt

so im tole

[blanikdog]

Pectin enzyme during ferment will solve this problem. In Australia Pectinase is the trade name.

[sparky marky]

Every brew shop worth its salt should carry pectic enzyme.
It breaks the pectin down into smaller soluble molecules which makes the wine clear, it doesn't affect the taste.
I always add pectic enzyme at the start of a fruit ferment because most fruits contain a small amount of pectin, iv never used it at the end of a ferment but can't think of a reason why it wouldn't work. Give it a go! Use 1 tsp per gallon and it should clear right up!

[blanikdog]

Actually sparky, I seem to remember that it does work after ferment has finished. Certainly worth a try. Good call.

[sethshawn]

I have used this recipe for making Apple Wine
or every gallon of cider add to it:
* 1 Pound of Cane Sugar
* 1 Teaspoon of Yeast Nutrient
* 1/8 Teaspoon of Pectic Enzyme
* 1-1/2 Teaspoon of Acid Blend
* 1/4 Teaspoon of Wine Tannin
* 1/8 Teaspoon of Ascorbic Acid
* 1 Campden Tablet (crushed and dissolved)
I think it will be more easier for you.

[cidermaker]

Search on the net under finings for clearing hazes in wine. Bectinaze is one and there are others.

[Prairiepiss]

I have found the best way to clear the haze up was to drink it! Gets rid of the haze in the bottle anyway!

[myles]

You can use pectolytic enzyme after fermentation but it is less effective due to the presence of alcohol. Next time just remember to add the enzyme earlier. I generaly use it before fermentation.

You could just run it through the still, the pectin will not carry over.

[cidermaker]

According to Dunderhead if you use the enzyme then you get more heads in the distillate (See Calvados cuts and ingredients thread).

[Dnderhead]

tho enzymes will clear up pectin haze but it is best just keep it racked off the lees.
pectin braking down is the major cause of the "big head" with fruits like apples.
it seems the placing "wine" in colder temps then let it warm up helps more
than just cold alone?.if you use pectic enzyme its up to you.but if you do
try not to drink to much as it can be a head banger.

[Dnderhead]

Pectin is a complex carbohydrate which forms part of the cell wall in fruits that act as a structural member of the fruit, kind of like beta glucan in cereal grains. It is composed of long chains of galactonuric acid whose side chains of methyl alcohol are the chief source of the trace amounts of methanol found in all wines. "

one of many but fruit high in pectin (like apples/citrus peels ) will/can make more methanol
this happens when pectin breaks down weather naturally or by enzymes.so in my opinion
it is best to remove as much as possible.braking pectin down makes a clear wine faster
but at the expense of making methanol.

[redsoxs]

Its be best to figure out why its Hazy in the first place.

Didn't add enough Pectin enzymes on fermentation?
Didn't use or not enough stabilizer? (back sweeting can/or did restart fermentation)
Didn't remove enough gas on first racking?

I recently had the same happen to me, in my case i didn't add enough Pectin enzyme at the beginning for fruit to break down, only thing now is to just let it sit there in a cold place & wait, it will clear.... it will just take a few weeks longer.