Necessary to clarify red wines

[PJ805]

I just completed secondary fermentation (ended at 0.992) on a red from fresh zinfandel grapes and I am getting ready to degas. Just about every local winery I've talked to do not clarify their red wines, only their whites. My concern is if I do clarify my reds (in my case using super kleer), would I lose some of the good characteristics of the wine such as its body? I plan to age it with oak cubes for about three months, so my thought is to just rack it a couple of times during the aging period.

 

[Johnd]

I just completed secondary fermentation (ended at 0.992) on a red from fresh zinfandel grapes and I am getting ready to degas. Just about every local winery I've talked to do not clarify their red wines, only their whites. My concern is if I do clarify my reds (in my case using super kleer), would I lose some of the good characteristics of the wine such as its body? I plan to age it with oak cubes for about three months, so my thought is to just rack it a couple of times during the aging period.

Good plan, let it clear and degas on it’s own.

 

[PJ805]

Didn't even think of letting it degas on its own too, thank you!

 

[jgmann67]

Time wounds all heels... and does wonderful things for your wine, too.