On Feb 9, 9:35*pm, "Paul E. Lehmann" > wrote:
> jim c wrote:
> > My local winemaking store/winery insists that I should use Kwik Clear
> > (Kieselsol / Gelatin) finings on practically every wine I make as soon
> > as it has completed fermentation. *
>
> It is a very good fining agent AND it is probably one of the most expensive
> he has in his store. *Time and patience are less expensive. *Fining is done
> for more reasons than just rapid clearing. *First determine your needs -
> other than quick clarity.

That's what I said to him and he said "Once fermentation is over, all
that is left is maturing and that is better done after fining to avoid
any off flavours." His opinion was that after fermentation, the
floating particles add nothing beneficial to the wine and therefore
should be removed. He also said he didn't believe that the
combination removed any flavour or colour of the fruit.

I know he has a strong conviction about this, rather than trying to
sell me any (I have some anyway). (Actually it was I meeting him
about web services I had to offer him ) But as the owner of a
winery, I do find his approach very different to many...