Thanks for the advise.
Tomorrow i will check the SG.
And also test for starch.
I will put the results on here.

Thanks again
Paul


> wrote in message
oups.com...
>
> 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.
>