My local winemaking store/winery insists that I should use Kwik Clear (Kieselsol / Gelatin) finings on practically every wine I make as soon as it has completed fermentation. They say it has negligable effect on flavour and colour and allows the wine to get on with the maturation process with much less risk of accumulating off-flavours.
As far as I have been able to gather over the years, the majority who contribute here seem to argue that gravity alone should be used unless there are special circumstances or the wine fails to clear by itself.
Is the difference in flavour/colour so negligible that he has a good point? Or would you argue that fining rather than waiting and racking repeatedly results in a far superior product?
I know this topic has kind of been done before, but I hope that since the question is specific to the finings above (and the group is so quiet) that some of you might care to take the question on.
Thanks and happy days to you,
Jim