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
The secret of life is to aim below the head (With thanks to MMM)
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?
"no-one can make you feel inferior without your permission"
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
The secret of life is to aim below the head (With thanks to MMM)
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.