Wine finings

[Nikster]

How long do you generally leave these to do their job? I put my wine in my bottling bucket on Sunday along with some wilko finings and have bits of snot at the surface it's not cleared and I got a bit of crap come out of the tap. The wine tastes great however and I'd like to bottle it.

Is this enough time? Should I filter it somehow then just bottle?

All suggestions welcome.

[Nikster]

Ended up using some sanitised j-cloths molded in a strainer, did a cracking job, will be using them in the future rather than pooping about with finings

[Brewbitz]

With wine, you need to be sure there is no carbon dioxide dissolved in the wine or that will mess up the finings process. Before adding finings, you need to stir / shake the wine to remove the excess CO2.

There are different types of finings. I've always used 2 stage finings. Kieselsol and Chitosan. Then it still takes a week to grab all the particulates and settle.

Another pain is a pectin haze caused when boiling fruits (or using boiling water). The only then to get rid of that is pectolase.

Use a yeast that has bentonite in it as that has an amazing trick of sucking up the proteins and help clearing.

give it time. all wines will eventually clear, some just take a little longer.

invest in a filter and once your wine has cleared, rack it off into a clean demi john and then filter it. result = an amazingly clear wine.

good luck.