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clearing wine
Ok so i made a strawberry /banana wine and was wondering what would be the best way to clear it up..
i read around and seen two ways that will help alot
bentonite before fermentation and isinglass after fermentation is done to clear it up
an suggestions or comments would be appriciated
I've found that racking many times and waiting several months is the best clarifying tool there is. You said bannana/ strawberry, did you use real fruit? Did you boil the fruit? That would create a pectin haze that would be very hard to get rid of. I've tried isinglass before with fair results, but this year's wine has been in fermentors for going on four months now and is crystal clear and I haven't added anything. I just racked it four times and will continue to let it age in the fermentor for another month or two. I've heard of some people who cold condition their wines to drop heavy particulates out of suspension. I have not tried this so you may want to look into it.
no it wasnt fresh fruit , it was juicy juice 100% juice and its clearing up now . just going to take a while (next time im addding bentonite and something for the haze )
The apple wine I recently made was from frozen jusice and it was cloudy for a while too. It cleared up by itself. Just wait it out.
DC
Will do 
as always u guys ROCK! and always have the answers to just about all my questions
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