OB traditional, he said in the original post, so no pectin should be present but the protein theory is possible based on the pollen addition. I've got a wine that's resisted bentonite and sparkolloid, so far a month later, it's clearer than it was and I can see some new sediment but it's still only translucent, nowhere near clear...
Originally Posted by huesmann
I'd recommend stirring it up well so that all the small particles have another chance to stick to the bigger ones and settle out...
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