Can I save my wine?

shopaholictiedtheknot

whatatwit wrote: »

Have you tasted it yet?

No idea on wine making...just nosy.

lol no not yet, will do when i get home and let you know the verdict!

shopaholictiedtheknot

Okay I am back for more advice, nothing happened with the yeast so after a week I have syphoned it into a new demi john leaving the sediment behind and added a crushed camden tablet but the problem now is that it looks 'murky' it smells ok and tastes quite nice but surely it should be clear
:rolleyes:
Any ideas what I should do?

Seakay

If wine does not clear on it's own after a week in a cold place then you can add finings ( http://en.wikipedia.org/wiki/Finings) which should do the job (available from wine supplies shop - say if you are a vegetarian as not all types will be suitable for you).
Once wine is cleared it will need to be syphoned and filtered before bottling.

pol

Rice and raisin sometimes takes a while to clear, but finings will sort it out quickly enough.

I've had lots of help from this site, there's always someone on to offer advice.
http://www.homewinemaking.co.uk/cgi/yabb/YaBB.cgi

Let us know how you go on.

pol

nopot2pin

Only just noticed this thread.... so sorry for the late reply.

I thought I had issues getting my wine to ferment also...
but when I looked in the barrel, I could still see all the little bubbles forming

My wine was still fermenting, but somehow the seal on the barrel wasn't working properly. I covered the thread on the lid and the thread on the top of the barrel in vaseline... and Hey Presto... the airlock started bubbling like crazy.

Could this have been what happened to your fermentation shopaholictiedtheknot ??

shopaholictiedtheknot

No, I was using a rubber bung so it was totally airtight, thanks for your help though

shopaholictiedtheknot

Right now I am fed up!! I added the finings as per the instructions on the packet on Friday and the stuff still looks murky - any idea how long it should take to clear

Seakay

I'm pretty sure that I remember leaving it for at least a week after adding finings, agin in a cool place.
You may find more up to date answers to your questions on this forum:
http://www.homewinemaking.co.uk/cgi/yabb/YaBB.cgi?board=trouble
I have to admit that I am telling you stuff from memory and my own practise, which worked for me but which might not have been the best way.
The only other thing I can think of is that the haze is caused by starch from the rice, which you should use amylase to clear (see box at botton left of page):
http://harrisfilters.com/downloads/Do%20This%20Before%20Filtering.pdf

nopot2pin

shopaholictiedtheknot wrote: »

Right now I am fed up!! I added the finings as per the instructions on the packet on Friday and the stuff still looks murky - any idea how long it should take to clear

It takes about a week 2 clear... also, it needs to be in a cool place.
I think if it still looks murky after a week, you could add a crushed campden tablet to help it along