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Fining before second racking?

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Mork

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I would appreciate a little advice please. I have two demijohns of Carrot Whiskey/Wine. Fermentation has completely finished. I did the first racking at the end of September and I'm about to rack it a second time before eventually bottling it. It's a little hazy, so I'm wondering if I added finings at the second racking whether that would be a good idea, so that after Christmas when I come to bottle it, the whiskey/wine will be crystal clear.
So, what I'd like to know please (as I'm new to wine making) is: Is fining still possible at this stage and if so, what fining agent is best for me to use? Or should I do it just before bottling? I'd appreciate any feedback.
 

johncrobinson

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you can add finings at any time you like

However with country wines you can get a lot of hazes not all of them will respond to fining.

starch haze will require amylase while protein hazes will respond to pectolase.

if i had to put money on it i would say you have a starch haze.

The good news is that these hazes don't affect the drinking just the appearance
 

DocAnna

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Most hazes given enough time and cold conditions will clear, at least in my experience. Even my hazy plum wine is clearing slowly, it had pectinase added early on but I suspect it wasn't enough for the amount of plums added. Hazes are in a losing fight with gravity, it just might take a while for them to admit it.

Anna
 
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