Optimum temp for Kwikclear

[plonky]

Already asked this question but had no resonse what is the best temperature for kwiklear to work room temp or warmer for a couple of days or keep cold after using?

(think I have been sold a dodgy batch!)

Cannot find any info about temps on the Kwiklear site.

Thanks

[lockwood1956]

Room temp



it should work within 24 hours normally


what makes you think you have a duff batch?


have you tried it on more than one wine




where did you ask the question and get no response? (unusual....how long did you wait?)

[lockwood1956]

I've looked through your posts....i cant find where you asked this question

[plonky]

I've looked through your posts....i cant find where you asked this question

Many thanks .
I have used the Kwikclear on three seperate gallon batches of wine No1 left at room temp there is no clearing!
I asked the question on the winemaker series thread.

http://www.winesathome.co.uk/forum/showthread.php?p=51233#post51233

[Duffbeer]

Already asked this question but had no response what is the best temperature for kwik clear to work room temp or warmer for a couple of days or keep cold after using?

(think I have been sold a dodgy batch!)

Cannot find any info about temps on the Kwiklear site.

Thanks

For sure don't keep cold, it can cause the gelatin to congele, room temp of about 19 to 21 c will be fine.
As for a dodgy batch, well I've never had trouble with kwik clear, make sure your don't have a pectin or starch haze, because if you have then no fining agents will clear your wine without sorting the haze first.
Have you properly de-gassed the wine ? as this will prevent clearing too.

[lockwood1956]

Many thanks .
I have used the Kwikclear on three seperate gallon batches of wine No1 left at room temp there is no clearing!
I asked the question on the winemaker series thread.

thanks for showing me the question...i missed it


I think its likely a pectin problem if the Kwik Clear wont shift it



add 2 tsp pectolase to the batch, stir it and leave it 48 hours and see.


cheers
bob

[plonky]

For sure don't keep cold, it can cause the gelatin to congele, room temp of about 19 to 21 c will be fine.
As for a dodgy batch, well I've never had trouble with kwik clear, make sure your don't have a pectin or starch haze, because if you have then no fining agents will clear your wine without sorting the haze first.

Already added pectolase during ferment as advised on this site !

So dont think it is a pectin haze .
Thanks.

The place I bought the Kwikclear from has no heating in the shop I noticed the pack says do not store below X degree cent etc that is why I dont think it is working i.e. its been very cold round here lately.

[Duffbeer]

Have you de-gassed the wine ? trapped co2 will also prevent finings from working correctly.

[plonky]

Have you de-gassed the wine ? trapped co2 will also prevent finings from working correctly.

Wine is flat as a fart learned how to degass that here too (the wine I mean).

Thanks again

[Duffbeer]

OK Plonky, I am usualy reluctant to blame a product for failure, 99% of the time it is user error, but have you checked the date on your finings ? unfortunately the home brew game can be a little lax, some stores don't check their stock for use by dates,
maybe that's an avenue to look at. Also give us a run down as to how you are using the finings, the more info we have the more we can help.

[plonky]

OK Plonky, I am usualy reluctant to blame a product for failure, 99% of the time it is user error, but have you checked the date on your finings ? unfortunately the home brew game can be a little lax, some stores don't check their stock for use by dates,
maybe that's an avenue to look at. Also give us a run down as to how you are using the finings, the more info we have the more we can help.

Use by 11/2010 used 2ml A+B at room temp 30 mins apart I really do think they have been stored at to low a temp in the shop the reason why is I used them on one batch of wine three days before the others and nothing has happened to any of them .
From my learning here non of these wines should have a lot of suspended solids to clear they are basesd on juice wines?.

Is it safe to try using the Kwiklear again?How many times can they be used on 1 gallon of wine?

I have some bentonite should I use that?

Thanks for your help.

[Mamgiowl]

I don't like finings, so always use bentonite anyway, if need be and it has never failed me yet. I don't think there'd be any harm in you using it now. Saves adding yet more chemicals to your wine.

[Duffbeer]

Here goes, add 5ml-one teaspoon of finings A, give it a jolly good stir and leave for 1 hour at room temp 19 to 21 c, then add 5ml one teaspoon of finings B, gently stir into the liquid, leave for anything up to 72 hrs and it should be clear.
These are my methods btw, the dosage is slightly higher than the manufacturer recommends. If it hasn't cleared at this point, then A. you have a dodgy batch of finings(very unusual) or B. you have a pectin,starch,chemical haze.

[plonky]

I don't like finings, so always use bentonite anyway, if need be and it has never failed me yet. I don't think there'd be any harm in you using it now. Saves adding yet more chemicals to your wine.

So do I use 1tsp per gallon and rehydrate it first for around 15 mins and mix in is that correct? I agree I dont want to add more chemicals if possible.

[Mamgiowl]

Mix up according to instructions, but I find it probably needs more than 15 mins - it's a bugger to rehydrate sometimes. They tell you on the tub to mix some up for future use as it will keep for ages. I've not tried that as I don't use it that often but it's a good idea I think.

I can't give you dosage 'cos I'm a 'chuck it and see' sort of person, but it will all come out anyway as it forms a lovely stable sludge in the bottom of the DJ and makes racking really easy