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This must be the hardest wine to clear that i have ever made

no kidding, is it ok to accept it as a little cloudy ? will it affect taste/alcoholic content etc ?

Plum wine is notorious for this. It WILL clear - either immediately or suddenly after waiting an age. Pectic enzyme at the start helps a lot, but doesn't guarantee a clear wine. Try getting it really cold (but not freezing) - that sometimes does the trick.

The good news is that the haze doesn't affect flavour or anything else, nor is it harmful in any way.

Mike

4 gallon outside the back door covered with bin liners to keep out the light lol

Sorry but I've had no problems with it clearing at all, but I froze the lums before I got round to using them , could this help at all or just coincidence?

mine was made with a mix of fresh and frozen

becks77 wrote:Sorry but I've had no problems with it clearing at all, but I froze the lums before I got round to using them , could this help at all or just coincidence?

Not so long ago, I said the same on here about my peach wine. The very next batch was as hazy as all Hell.

Mike

Racking a few times has always helped me.

still cloudy

I'd say just drink it and don't worry. I've noticed some beers and ciders and marketing themselves as "naturally cloudy". As mike said, its cosmetic so don't worry.

only 2 gallon left now i've been tasting it for a week or two