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
 
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.
 

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