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Pectin haze
Physical and stabilitySometimes recoverable
Nothing. A dull, unclearing haze in a fruit wine that has otherwise finished and settled.
What causes it
Pectin from fruit that was never broken down, holding a permanent cloud that no amount of settling clears.
Detection threshold
Confirmed by mixing a sample with methylated spirit: if it forms strings or clots, it is pectin.
What you can do
Pectic enzyme still works on a finished wine, just slowly. Give it a fortnight at room temperature.
How to prevent it
Add pectic enzyme to the cold must and wait twelve hours before pitching. Hot must destroys the enzyme, which is why it goes in before heating never after.