Question regrding how long it takes for wine to clear in the carboy

-snip> The rate of bubble has slowed way down to several minutes between

-snip-

-as you were going for a rose, this is quite normal, cloudy is yeast still in suspension looking for sugar to gobble up. one cannot expect the wine to clear if there is any bubbling going on.

-i'm betting its gonna clear on its own, time is your friend. i've had good luck with grape wine proceeding as grape wine should. 3 months should do the trick

-check the sulfite level to make sure it is up to snuff (min 30ppm) and keep it under air lock.

enjoy a commercial bottle of wine, perhaps?

Thanks for the info. A couple more newbie wine maker questions. Should I have added Campden tabs when I moved the wine into the carboy for the first time ?? Wouldn't the sufite shut down the yeast ?? Thanks

at that point it is still making plenty of CO2 so there wouldn't be a problem. SO2 is used to prevent oxidation not to kill yeast.

it takes quite a bit of SO2 to make an environment so hostile that wine yeast will not survive. the initial dosage of SO2 is used to stun the wild yeast until the wine yeast takes over and kills out the wild stuff. There is a whole 'nother discussion about bound and free SO2, boiling down to the free stuff being what does the protection. over time the free becomes bound and there fore less effective. It has happened when someone thinks they have killed the yeast (say to keep residual sugar) and bottled only to have explosive type wines as the SO2 becomes bound and the yeast start reproducing again. not a good scenario.