On Thu, 20 Nov 2008 15:26:39 -0000, "C. U. Jimmy" > wrote:

>
>I added the pectic enzyme about 7 hours ago and I've filtered it - it wasn't
>easy but its done...and it tastes very good :-)
>
>While ago - about 8 or 9 weeks ago.


How many times have you racked it?

I rack my wines after the initial fermentation is done, maybe at 2 to
4 weeks, then 1 month later, then again after another month. I then
rack into a bottling bucket and bottle (you can optionally rack once
more and wait another month if you still have a small amount of haze).
My wines are cloudy the first month or so, clearing gradually. I shoot
for 3 to 4 months form start to finish. I also don't filter my wines,
but you can do that if you wish. You can buy a relatively cheap filter
that uses gravity feed, or buy or rent a power filter. You can also
make your own using a water filter enclosure with a low-micron filter
in it, or even a cascade of filters, one for large particles (a
sediment filter) and one a fine filter. You would need a way to push
the wine through it. I used one of these for beer once and used CO2
under a few pounds of pressure to push the beer from one corny keg,
through the filter, into another corny keg. It was inexpensive to
make. I got the filter housing at Tractor Supply Co. for around $10 a
couple of years ago, and I added a few fittings to mate with the
braided beer line.

You probably don't want to pressurize your fermenter in any way,
though, but you would conceivably do this with gravity feed through
such a filter. Just expect it to go slowly. If you have a food grade
pump that can draw a small vacuum, you could "pull" the wine through
the filter and tubing.

Just some thoughts on filtering.

You can try other fining agents (other than bentonite) like Polyclar,
isinglass, Kieselsol (silica), gelatin, egg whites, and Sparkolloid.

http://www.brewerylane.com/finings.html

Don