P.D.Silverwood wrote:

> The wine is a thick milky colour and will not clear even after using
> finings.
> It is not clearing from the top at all and has been stopped fermenting with
> the aid of a stabilising tablet for well over a year.
> What i can't understand is why it has been so good and easy to make in the
> past but both of us have the same problems now.
>
> Any suggestions are most welcome.
>
> Many thanks.
>
> Paul

You stabilized it, so fermentaion isn't stirring it up, so that's fine.
But is most of the sugar gone? If its very sweet, the dense sugar may
really slow down settling.

Another problem may be starch, if the banannas were too green. When I
made a mixed berry port, I added some bananas and brown rice. I made
sure I added amylase at the start, just to be sure you got rid of the
starch before fermentation.

If you add it now, after stabilizing, you might break up the haze, but
you'll add even more sugar -- maltose to be specific. And your wine
might end up tasting like unfermented wort.

If you poke around the google archive of this group, you'll see that
some people have used the spin cycle of their washing machine as a
home-made centrifuge. That could help you compact some hopelessly
floating pulp.