One of the things that led me to making wine (perhaps the largest) is
that many wines give me a sinus headache. I've even gotten this from a
few of the brewking kits.

For the last couple of batches, I've split the final additives among two
batches. Time will tell how much this helps.

I also now have a few months supply on the shelves, so I can take
significantly longer.

Which additives can I cut, and by how much? The wine still seems to
clarify in a couple of days when I halve the final clarifiers.

What in the world does the bentonite at the beginning do? And can I cut
it?

How much potassium sorbate do I *really* need? THe instructions say to
use more if I plan on keeping it more than six months, but how much
more? (and how much is in those packets, anyway?)

And are there any serious theories on what/which it is that aggravates
the sinus membranes?

hawk
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