Hazy Peach Wine

Posted by Jack Keller's WineBlog in HealthFeb 16th, 2009 | no responses A fellow up in North Bay, Ontario wrote that he had moved there from England and continued his winemaking. His problem was with peach and nectarine wines, which cleared fine in England but refuse to clear in Canada. He says,"Everything in the process in exactly the same -- ingredients, method, etc. I have tried adding extra pectin enzymes before and after to no avail, and tried Bentonite to no avail. Do you have any other ideas to offer, please?" Read more....