Lee > wrote:

> I'm never sure this group is still active, but here goes:
>
> When making a white wine from grapes, I find that the SG is down to
> 0.992, but I'm still slowly bubbling. I'm assuming that this is
> dissolved CO2...do you agree?
>
> But even after 2 weeks of the wine at a SG of 0.992, it's still cloudy
> with only minimal signs of clarifying. I'd rather allow the wine to
> clear on its own, but I also want to have it relatively clear in time
> for the really cold winter weather to allow for a good 3 weeks of cold
> stabilization. Should I fine now with bentonite, or do you think I
> should just wait it out?
>
> Thanks,
>
> Lee

I think 0.992 is pretty dry.

I just wonder if there is gas trapped in the wine. This can make it slow
to clear, even with finings. I give mine a shake once or twice a day
over 3 to 4 days.

--
Thanks and regards, Shane.
"A closed mouth gathers no feet!"
Email: Beware the invalid word! shane at wonk dot demon dot co dot uk
Website: http://www.wonk.demon.co.uk/