Cab Sauv from grape juice... Clear it when done?

Question

Hi Folks,Last year I started a Cab Sauv from fresh juice.  It's been going alongfine.  this is my first wine from juice.  I just stabilized withcampden tabs  (that's all I had).  I'm used to making kits, and they'vealways had some type of clearing/fining agent (Claro KC...)  Any recipeI've found online hasn't mentioned using a clearing agent, just thestabilization, and letting it sit.  Well it's been sitting since lastAugust.  Not really throwing sediment anymore.  I just racked it beforestabilizing it (to take it off the oak chips i put in in April) and allthat was on the bottom was mostly the oak chips, and some very lightsediment.So, do I need to use a clarifier?Thanks,Brian

Joe Sallustio · Accepted Answer

Hi Brian,I make a lot of wine from jiuce and it rarely needs fining.  Here is asuggestion.  Pour some in a wineglass, tilt it so you have a thin areaand hold it up to a bright light and look through it.  If it looksclear, move your eye to the edge of the wine in the glass.  it shouldlook as clear as water.  If that is the case, you are done.You want to taste it paying particular attention to the acids, if ittastes tart, measure it.  I think any wine is too high when it's over7g/l even when I sweeten them.  I usually shoot for a pH of less than3.8 but really use TA as a baseline.  My reds usually have to be under5.5g/l to be approachable within a year or two.Hope that helps.Joe    wrote:

Ray Calvert · Answer

Red wines will usually clear on their own so clearing agents are rarely needed. Red wines are almost always made dry so sorbate is not needed (unless you are going to sweeten it). That's about it. Red wines take care of themselves except for K-metabisulfite or campden to fight oxidation.

Ray

Cab Sauv from grape juice... Clear it when done?

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