BOB, I used to think the same thing, but have found that some whites just don't seem to want to clear on their own. I've never HAD to use the clarifiers on my reds (the darkness probably masks a lot of protein haze), but did have to use the clarifiers on my riesling and gewurtztraminer, after several months of patiently waiting for them to clear on their own. To respond to the original question, though, neither of those were CC kits, so I can't answer that directly.