The first red I ordered (ever) was a Cabernet Sauvignon which came as a 6-gallon aseptic juice. No instructions included, just the juice and a packet of yeast. I started this wine on 11/21 and added some table sugar to raise the brix to 23.5. I followed procedures found in my home wine making book, but they made no mention of using clarifying agents in reds.So I didn't add bentonite during primary fermentation. I finished fermentation in a carboy, and the wine has been still for two weeks. There's an inch of visible sediment at the bottom of the carboy now, and I plan to rack again, onto oak chips,at Christmas when the kids come to visit. So here's my question:
If the wine is cloudy when I rack it, what should I use at this stage to clarify it?
Thanks for all the advice.