I'm never sure this group is still active, but here goes:
When making a white wine from grapes, I find that the SG is down to
0.992, but I'm still slowly bubbling. I'm assuming that this is
dissolved CO2...do you agree?
But even after 2 weeks of the wine at a SG of 0.992, it's still cloudy
with only minimal signs of clarifying. I'd rather allow the wine to
clear on its own, but I also want to have it relatively clear in time
for the really cold winter weather to allow for a good 3 weeks of cold
stabilization. Should I fine now with bentonite, or do you think I
should just wait it out?
- posted 8 years ago