[blackfin1]

I began a 6 gallon batch of cabernet and Pino using chilean grape juice. I began with an sg of 1090 and began fermentation. Once fermentation is complete I would like to stabilize and degas. Should I use a clarifier at this time like some of the wine kits? Can you recommend a good clarifier that works well?

Thanks,
Sal

[Scott]

Have always had good luck with Superkleer but mostly use it when something doesn't clear, if you are not in a hurry let it clear on it's own.

Good Luck

[g8keeper]

Originally Posted by Scott

Have always had good luck with Superkleer but mostly use it when something doesn't clear, if you are not in a hurry let it clear on it's own.

Good Luck

i couldn't agree more.....time is the number one clearing agent of all, but when in a hurry, or you have one of those stubborn batches, the superkleer is my go to guy.....

[blackfin1]

Thanks, I will let it clear on its own.
Sal

[Turock]

You don't want to rush those types of wines anyway. They need a lot of aging to develop their flavors---and maybe some oak.