I know that there are various schools of thought on the subject of
finning and filtering of wine prior to bottling. I have always finned
and filtered my whites but never my red for fear I mite strip some of
the flavor out of the wine. So I trusted gravity and time to clear my
reds but I am starting to notice some of my red wine it not as clear
as it should be. What do you fellow vintners feel is the best root to
take and thank you in advance.