I made 5 gallons of pear wine from fresh pears and added a half gallon of citrus pomegranate from concentrate which was cloudy thus my wine is cloudy. I added Kitosol 40 after second racking and it partially cleared the wine. Can I add more Kitosol or this is as clear as it will get?
Sounds like you might have a problem, Mike. Let’s see what we can do to help you out.
The reason pomegranate juice is cloudy is because it has an abundance of pectin in it. Pectin is not a particle that clears out with fining agents such as Kitosol 40 or Bentonite. It is something that is organically bonded to the wine. It’s not a particle; it’s actually part of the juice. This is know as a pectin haze.
When a wine fermentation occurs the wine yeast produce, among other things, pectic enzymes. During the fermentation the pectic enzymes break-down the pectin that may be in the wine must causing the juice to become clear. The activity of the fermentation itself, helps to energize this organic process. This is why it is possible make a clear pomegranate wine. That’s why a peach wine can start out cloudy and end up clear.
Most fruit wine recipes will call for additional pectic enzyme to be added on top of what the wine yeast will produce, as well. This helps to insure that you have a wine that is clear of a pectin haze. If you take a look at another blog post, “Why Do Wine Recipes Call For Pectic Enzyme“, you can read a little more about pectic enzyme and what it does.
In your case, you added pomegranate juice to the pear wine after the fermentation was complete, so you do not have any fermentation activity to help the pectic enzymes along in clearing up the pectin haze in your wine. This means you need to boost the pectic enzyme level in the wine. It also means you will need to be patient. It may take some time for your pear wine to become clear, if it’s able to clear at all.
Here’s what you can do. If you did not add pectic enzyme to the wine originally, then add two times the dosage recommend on the container the pectic enzymes comes in. If you added a dose of pectic enzyme to the wine already, than add another full dose. Be sure to blend it in completely. It may take some time for the wine to clear, months even. And even at that, there is a possibility that the pectic enzyme many not be able to clear up the pectin haze at all, since it is without the energy of an active fermentation.
Beyond this, you can add another pack of Kitosol 40. It may clear up your wine even more by dropping out yeast particles and other proteins that may still be lingering in the wine, but when it comes to the last bit of clearing, it is going to be up to the pectic enzyme to do the job.
In a worst case scenario, the pectin that is making the wine cloudy does not affect the wine’s flavor in any way. A pectin haze only affects the wine visually. So at a bare minimum you should have just as good of wine as ever that you can enjoy taste-wise.
Mike, I hope this information helps you out and you end up with a perfect clear pear/pomegranate wine.
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.