Making Pawpaw wine: how do I get rid of the cloudiness?

Question

I tried the egg-white trick early on in the process (a year ago) and it clarified a bit, but not enough. Any ideas on what I can use to finish it? BTW, I am a pure organic wine maker (even the egg-white was one of my organic eggs) and only in desperation will I resort to the addition of some chemicals... Help?

Answer 1

The cloudiness may eventually settle out. Or, you might try other clarifiers, such as bentonite or gelatin. Those should be ok for your organic bent. Filtration should be a last resort; you lose taste along with the cloudiness. Can you wait another year?

Answer 2

First, time will settle anything. If you are not willing to wait, there are a couple options. Racking for wine is the best, most natural way, this is simply siphoning it into a clean, sterilized vessel every month or two when there is visible sediment on the bottom.
Cold crashing is putting the wine in a fridge overnight or for a couple days. This will stop fermentation and will settle the wine pretty well. Then after that you will want to rack it into a new vessel.
Homebrew shops also carry clarifiers for wine, check out one of the online Homebrew Shops for more information.(http://www.midwestsupplies.com or http://www.northernbrewer.com is where I shop)

Answer 3

You can try filtering. On the expensive side, you might want to try a Brita filter water container.

On the cheaper side, you can try racking the wine (putting the wine in a rack letting the stuff settle out), but this takes a few months.

Here's a website with a bunch of suggestions:
http://winemaking.jackkeller.net/finishin.asp