clearing agent

[gordonm]

I have white grapes. After desteming, crushing and pressing into a primary, I want to add campden tablets and let it sit 24hr before pitching my yeast. I was going to add bentonite but reading in the forums I'm told it would remove flavors. Should I use a cleaning agent (and what would you suggest) or NOT?
thanks, gordon

 

[salcoco]

keep it cool, best in refrig if possible or at least 60deg f. particles will settle after 24 hours. rack off of lees and make your adjustments.

 

[gordonm]

ok, no clearing agents. Thanks, gordon

 

[heatherd]

@gordonm You can add bentonite after you've pressed and fermented if the wine is not clearing the way you'd like.

 

[gordonm]

ok, if it doesn't clear properly then I'll try bentonite. thanks, gordon