I have a peach wine that is still rather hazy...

been that way for about 3-4 months.
What fining would you recommend for peach?
Thanks.
Rick

Rick,
I know that Sparkalloid has been successful in the past. I would ask
first if you used pectin enzyme? If so then I would do a bench trial and see
if Sparkalloid clears it up. HTH
John Dixon
"Rick Vanderwal" > wrote in message
...
> I have a peach wine that is still rather hazy...
>
> been that way for about 3-4 months.
> What fining would you recommend for peach?
> Thanks.
> Rick
>
>
>

"Rick Vanderwal" > wrote in message
...
> I have a peach wine that is still rather hazy...
>
> been that way for about 3-4 months.
> What fining would you recommend for peach?
> Thanks.
> Rick

TIME.
I have always had difficulty in clearing peach wine. The thing that always
works is just let it be for 7 months or so.

I make an apricot nearly every year and that is troublesome in clearing and
is a similar fruit to peach!
I certainly use a good dose of pectic enzyme at the beginning of the
fermenting process and if it looks as though it is going to be slow to
clear I will fine and then if it is still stubborn after about 7 months or
so I will treat it with bentonite. It is important to check and maintain SO2
levels to prevent oxidisation if you are continually treating and reracking.
I somewhat spoiled my 5 gallon batch 2 years ago which gave me a lot of
trouble with a persistent haze. By the time I had got it reasonably clear I
had forgotten to check the SO2 at latter stages and finished up with an
oxidised apricot wine which is more akin to a sherry -- but not as nice. It
is however very good for marinating a salmon fillet before I poach it in
the wine ( with a wedge of lemon , bay leaf and a few peppercorns ) or BBQ
it

--
Trevor A Panther
In South Yorkshire, England
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"Rick Vanderwal" > wrote in message
...
> I have a peach wine that is still rather hazy...
>
> been that way for about 3-4 months.
> What fining would you recommend for peach?
> Thanks.
> Rick
>
>
>

mmmmmmmm salmon in apricot? Sounds great.

You put the peppercorns right in the frying pan?

Dave Stacy

On Sun, 18 Jan 2004 15:16:34 GMT, "Pinky"
> wrote:

>I make an apricot nearly every year and that is troublesome in clearing and
>is a similar fruit to peach!
>I certainly use a good dose of pectic enzyme at the beginning of the
>fermenting process and if it looks as though it is going to be slow to
>clear I will fine and then if it is still stubborn after about 7 months or
>so I will treat it with bentonite. It is important to check and maintain SO2
>levels to prevent oxidisation if you are continually treating and reracking.
>I somewhat spoiled my 5 gallon batch 2 years ago which gave me a lot of
>trouble with a persistent haze. By the time I had got it reasonably clear I
>had forgotten to check the SO2 at latter stages and finished up with an
>oxidised apricot wine which is more akin to a sherry -- but not as nice. It
>is however very good for marinating a salmon fillet before I poach it in
>the wine ( with a wedge of lemon , bay leaf and a few peppercorns ) or BBQ
>it

Well if I am poaching a whole salmon I do it in a fish kettle but with
individual sized pieces I normally microwave it, with the dish covered in
cling film, for about 6 mins + --- but if I was poaching in the pan ---
yes I just put the peppercorns in whole. I squeeze the lemon to release the
juices but leave it in the pan as well. I use a mix of half wine and half
water for the actual poaching.
Microwave poaching is an excellent way of cooking fish especially!

--
Trevor A Panther
In South Yorkshire, England
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All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"Dave" > wrote in message
...
> mmmmmmmm salmon in apricot? Sounds great.
>
> You put the peppercorns right in the frying pan?
>
> Dave Stacy

Rick,

In all honesty....time....

Made 6 gallons of peach wine from the best fruit I've ever seen out of the
Columbia Gorge (Hood River). This was a 2002 harvest. Stubborn thing took
more then one year to clear. Finally bottled December of 03. Total time in
the carboys 16 months. But it tastes fantastic!

Tom

"Rick Vanderwal" > wrote in message
...
> I have a peach wine that is still rather hazy...
>
> been that way for about 3-4 months.
> What fining would you recommend for peach?
> Thanks.
> Rick
>
>
>