I am new to winemaking. I have a peach wine that I started in aug of 01. I was waiting for it to clear before I bottled it. I checked today and it was alot better, but was still a little cloudy. I would like to get it clearer, but I don't want to risk loosing any flavor. Is there anything I can do, or should I just go ahead and bottle? What can I do in the future to ensure clear wine? I did use pectic enzyme.

Tags: peach wine recipe

Sometimes when a fruit juice has been pasturized it throws a pectic haze that is very difficult to get rid of. I have added pectic enzyme several times to a wine that is difficult to clear because of a pectic haze.


Tags: pectic haze, pectic enzyme in peach wine, using pasteurized juice in winemaking