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clearing agent

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gordonm

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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

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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.
 

heatherd

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