Wine Fining Problems
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If
your wine doesn't clear there are many possible explanations, here
are a few of the most common ones, in order of likelihood.
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 | Your fining agent didn't
work or you made a mistake when you added the finings.
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| Your wine has still too
much CO2 gas left from fermentation. |
| Your wine is very sweet.
Sugar is food for the yeast so the yeast cells tend to hang in
there. |
| Your wine contains too
much Pectin which normal fining agents will not remove.
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| First, if you have not already done so - read up
on the fining process so you
understand how it works. |
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| Always remove CO2 again before you attempt
another round of finings. Before you shake out the CO2, rack off and
discard any sediment. When you are sure there is no more CO2 left
it's time to try adding another set of finings. |
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| It is always possible to add one more fining
agent but don't overdo it. If you used a modern type of
"Super-finings", then just add one more Kiselsol sachet (the first,
small one). If you don't know for sure what type of finings you have
used - add both sachets again according to instructions. |
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| If this doesn't do the trick in a few days you
can always try adding a sachet of Pectolase. This is an enzyme that
will break down Pectin which sometimes appears in wines made from
dried or fresh fruit or from juices that has not been de-pectinized.
If that was the problem, you should see an immediate improvement
over the next 2-3 days. |
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| If nothing else helps, you have two options.
Wait, long enough (but it may take L O N G time) or go for a bit of
overkill. The overkill is to use a wine filter, your homebrew
specialist will be able to advise you on that. |
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