In article > ,
"Steve Peek" > wrote:

> "Lee" > wrote in message
> ...
> > 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 find that the cold often helps settle out the last bit of haze. Put your
> wine out in the garage for a few days.

A truly dry wine will give you negative brix readings. Can the finished
wine be stored in a refrigerator? Otherwise, with out sterile
filtration, you risk re-fermentation.

Don't put wine in the garage if the temperature is lower than 50F. It
can damage the wine. Between 50F - 60F will also precipitate out excess
tartrates.
--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
http://www.youtube.com/watch?v=MyE5wjc4XOw
http://www.salem-news.com/articles/j...acks_1-5-09.ph
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