Hazy wine.
Hazy wine.
I have made some flavourless wine, just sugar, water, yeast, nutrient and activated carbon. The sugar I used was unrefined cane sugar. It hit it's FG of 0.990 so I siphoned it off and added the Turboklar 24 which is supposed to clear the stuff in 24 hours however, there are still a few bubbles rising and it is also hazy. I presume this is chill haze? What should I do? I was thinking of leaving it in the shed for a few days, it is currently indoors in the kitchen.
I used Still Spirits triple distilled kit. The first time I did it, it did clear within 24 hours like it says it's supposed to but this time it has stayed cloudy but sediment has settled on the bottom of the bucket. The oinly thing I did different this time round was to properly degass it which I didn't do with the first lot and I used unrefined cane sugar instead of normal white sugar.