Clearing a sparkler - how to?

[Canonmillbilly]

I have 23 ltrs of elderflower (destined to be sparkling) and, after racking and sitting around in carbouy since about august or september it is still hazy.

likely it is a pectin haze as I added orange and lemon juice during primary fermentation

three days ago I added pectolase at the recommended dose of 2tsp per 4.5ltr and placed the carbouy in a cupboard that sits at between 19.5 and 20oC

it hasn't cleared:

(a) should I try more pectolase?

(b) is the fact that the temp is at times 0.5oC <20oC critical?

(c) is it possible to clear a wine with kwik clear or any other fining agent and still have yeast activity to achieve carbonation?

[Canonmillbilly]

(d) leave it longer

(e) stir it up and leave it longer

[goldseal]

I would try Kwik Clear, and if that doesn't work, Bentonite should do the trick.

To get the bottle fermentation going I would get a starter going with some EC-1118 yeast, then build it up using the wine, to which you have added sugar to the required dose. Once the starter is firing, add to the main wine. You can bottle straight away or wait for the main batch to show signs of fermentation, then bottle.

[Canonmillbilly]

Kwik Clear always works :O)

I hadn't thought about re-introducing yeast... sounds like a good plan.

Thanks :O)