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Okay, thanks. That makes sense to me. I usually see the wine a lot "quieter" after pressing, and I've never made a white so haven't experienced that issue. That is good to know b/c I was going to take a crack at making a Grenache Blanc or Viognier next year in addition to reds.

I don't understand degassing. Can someone please explain this to me? It must only affect kit wines, which I have never used. I am blessed to live close to good central CA grape regions. I made a lot of wine and never once degassed or even heard of it, let alone heard a professional winery use...

It seems odd that your wines don't clear. I have never racked a wine (at least in the last 3 years) other than off gross lees 2 days after pressing, nor have ever I fined or filtered. I always have very clear wine after 6-12 months in barrel. Many ultra premium wineries never fine or filter...