shanek17
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I am going to buy some clearing agents as I prepare to make some more wine from frozen concentrate, but this time I will use some clearing agents. I've heard bentonite is great and I've heard of it being used in combination with ascorbic acid. Do I really need both or is that over kill? Which are you favorite clearing agents and why?
I currently have my first wine kit in clearing stage, so soon I will see how effective the clearing additives are. My kit used bentonite , kieselsol and chitosan. And just to let you know what I'm looking for, I want my wine to be able to clear in a decent amount of time so I can get it bottled. I understand ageing is good too, but ageing doesn't sound good when my fruit juice is from frozen concentrate or cheap wine kits. haha
I currently have my first wine kit in clearing stage, so soon I will see how effective the clearing additives are. My kit used bentonite , kieselsol and chitosan. And just to let you know what I'm looking for, I want my wine to be able to clear in a decent amount of time so I can get it bottled. I understand ageing is good too, but ageing doesn't sound good when my fruit juice is from frozen concentrate or cheap wine kits. haha
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