Wine Kits - Fining Problems - Hambleton Bard Homebrew

Wine Fining Problems

If your wine doesn't clear there are many possible explanations, here are a few of the most common ones, in order of likelihood.

Your fining agent didn't work or you made a mistake when you added the finings.
Your wine has still too much CO2 gas left from fermentation.
Your wine is very sweet. Sugar is food for the yeast so the yeast cells tend to hang in there.
Your wine contains too much Pectin which normal fining agents will not remove.

First, if you have not already done so - read up on the fining process so you understand how it works.

Always remove CO2 again before you attempt another round of finings. Before you shake out the CO2, rack off and discard any sediment. When you are sure there is no more CO2 left it's time to try adding another set of finings.

It is always possible to add one more fining agent but don't overdo it. If you used a modern type of "Superfinings", then just add one more Kiselsol sachet (the first, small one). If you don't know for sure what type of finings you have used - add both sachets again according to instructions.

If this doesn't do the trick in a few days you can always try adding a sachet of Pectolase. This is an enzyme that will break down Pectin which sometimes appears in wines made from dried or fresh fruit or from juices that has not been de-pectinized. If that was the problem, you should see an immediate improvement over the next 2-3 days.

If nothing else helps, you have two options. Wait, long enough (but it may take L O N G time) or go for a bit of overkill. The overkill is to use a wine filter, your homebrew specialist will be able to advise you on that.

Using Hambleton Bard's extreme wine making kits minimizes the risk of clearing problems. We use extreme fining agents like the Alcotec 24 TurboKlar which does the job in 24 hours. All our winekits - including the best selling Cantina 5-day wine making kit range - include this type of fining agent.

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