To Fine or not to Fine?

[mshergold]

I've got a gallon of this:

* 6 lbs carrots
* 4 lbs finely granulated sugar
* 1 lb wheat
* 1 tblsp chopped raisins
* 2 oranges
* 2 lemons
* 7 pts water
* wine yeast

Which was made in May 2009. It tasted good at the racking stage, was a nice golden colour, but when I bought it up from the cellar to bottle about 6 weeks ago, discovered it's now hazy which I would imagine is down to the fact it's been so cold recently. I've got some two-part finings, so my question is: should I use them?

[boingy]

Are you sure that's not a cake recipe?????

Questions:

1. Does the haze reduce/disappear if you let it come up to room temperature?
2. What sort of finings are they?

[mshergold]

Hi Boingy. It's an old wartime recipe for carrot 'whisky'. The haze doesn't appear to have reduced since I bought it up to the relative warmth of the kitchen (it's still fairly cold there though). I should have said that although a nice colour when it was racked, it was clear. The finings I have are Kwik-Clear fast acting.