Does anyone also clear their wines in the secondary fermentor?..so essentially one would degas their wine after secondary fermentation and add the clearing agents remixing the lees...than rack after 4 to 5 days or so In hopes to minimize the racking required and thus saving more wine. It seems that alot of sediment drops after the first few days of clearing especially if placed in a cold environment. Would this impose any off flavors? Im intending to leave the wine in the secondary and there is a good 1/2" of sediment/lees already. The total time in the secondary would not be much more than two weeks...this of course allocates for the 4 to 5 days to drop heavy sediment during clearing. I should also mention there is the odd grape skin leftover from the primary that i sucked up, not alot but a few floaters when i shine a flash light.