[dralarms]

Originally Posted by soflavino

Ooo ok thank you both very much! I now just need some nitrogen or argon grr

Not sure why.

I rack into a clean carboy, then add the 1st stage super kleer, wait allotted time, add the second half.

I always replace the air lock so its only open a few min.

Then after its cleared, I rack into a clean carboy again replacing the air lock asap.

Never used any gas or anything like that.

Your wine will not suffer no longer than it will be exposed.

[soflavino]

Oh ok thank you dralarms, i just dont want this whole thing to go to waste i used the last of my mangos for the season i guess your right ill do that then.. would the yeast be affected in any way??

[MalvinaScordaad]

Originally Posted by dralarms

Not sure why.

I rack into a clean carboy, then add the 1st stage super kleer, wait allotted time, add the second half.

I always replace the air lock so its only open a few min.

Then after its cleared, I rack into a clean carboy again replacing the air lock asap.

Never used any gas or anything like that.

Your wine will not suffer no longer than it will be exposed.

The process of racking causes the introduction of O2 which can oxidize and brown a wine. Using gas during the process when racking delicate wines prevents this browning condition. It is an option and insurance, not a must if you rack very carefully. But racking with SO2 in the wine in not an option once fermentation is over. In this case fermentation should be over before using Super Kleer so K Meta should be in the wine before any racking takes place.
Malvina

[MalvinaScordaad]

Originally Posted by soflavino

Oh ok thank you dralarms, i just dont want this whole thing to go to waste i used the last of my mangos for the season i guess your right ill do that then.. would the yeast be affected in any way??

The fermentation should be over before fining. The yeast are dead. No need to worry about that.
Malvina

[soflavino]

Ok thank you for your word of wisdom

[SpoiledRotten]

I just posted in another thread, but I'll post here as well. Since I started using a vacuum pump for racking, I haven't had to use any fining agents in my wine. Ends up beautifully clear.

[MalvinaScordaad]

Originally Posted by SpoiledRotten

I just posted in another thread, but I'll post here as well. Since I started using a vacuum pump for racking, I haven't had to use any fining agents in my wine. Ends up beautifully clear.

I am not sure I understand your correlation between a Vacuum Pump and Fining.
Wine which has a haze is not due to poor racking methods necessarily.
Malvina

[ibglowin]

I would guess the wine is falling clear on its own with all CO2 removed. Kit wine just doesn't release CO2 as easily as wine made from fresh grapes/fruit. If it doesn't get fully degassed it tends to clear very slooooowly or not at all.

[MalvinaScordaad]

Originally Posted by ibglowin

I would guess the wine is falling clear on its own with all CO2 removed. Kit wine just doesn't release CO2 as easily as wine made from fresh grapes/fruit. If it doesn't get fully degassed it tends to clear very slooooowly or not at all.

Oh Ok I guess I was responding to the use of finings which is a totally separate issue in terms of clearing wine with haze.
Malvina

[SpoiledRotten]

M/S, I found that every time I rack the wine, I'm also degassing at the same time. Like Mike said, it removes the CO2, thus making the clearing much quicker. Before vacuuming, I know that part of the problem was moving the carboy to enable a gravity feed to the next carboy, so with the vacuum, there's absolutely no disturbing the sediment on the bottom. No matter how easy I was with the moving, it always seemed to pull some of the sediment to the new.

I also made a 1/2" PVC racking tube with a couple of holes drilled near the bottom on the sides, and a cork in the bottom, so I don't have to worry about the suction tube getting too close to the sediment.