Plum Wine

[irigg]

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

[sarahkeast]

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

[MKG]

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

[irigg]

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

[becks77]

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?

[irigg]

mine was made with a mix of fresh and frozen

[MKG]

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

[Andy Hamilton]

Racking a few times has always helped me.

[irigg]

still cloudy

[Andy Hamilton]

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.

[irigg]

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