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Premptive fining

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lisanordmann

Junior
Joined
Jun 3, 2015
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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.
 
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