- Jun 3, 2015
- Reaction score
I am preemptive fining on my Chardonel and Seyval Blanc. I will be using Polylact and Bentonite which is recommended by More Winemaking. I have my juice clearing at 50 degrees in my wine room. I will be racking off the solids tomorrow and introducing the fining agents. What temperature do I need to keep the juice? I can not find this info anywhere.