The "best" way would have been adding pectic enzyme before fermentation. Try
it now, it may still work or just give it time. The last cider I made
dropped sediment for over a year.
Steve
"C. U. Jimmy" > wrote in message
...
> Hi all,
> I made a demijohn of apple wine a while ago and it has a haze. Whats the
> best way to remove it?
>
> thanks.
> McKev
>