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(Ben Rotter) wrote in message . com>...
> Maybe I'm not following your procedure properly, but wouldn't this
> method (with the strainer) introduce *more* oxygen than simply racking
> directly? Why not just wait till the cap rises fully, rack (and press)
> to another vessel, wait for particulate settling, then rack to barrel?
>
The goal was to minimize oxygen contact. So I took the strainer (it's
about a foot deep) and pushed it down into/through the cap and then
put a hose into the strainer to rack out. The only oxygen contact was
the very top of the strainer. The strainer kept things like seeds and
skins out. I think this was way less oxygen then putting it through a
press. I also racked most of it into barrel a bit sweet (about 2-3
brix) for extra protection.

>
> I would say a lot of those pros don't fine in good years when they
> have (access to) excellent quality fruit. Bentonite is used for
> protein stability, egg whites are used to reduce astringency - they
> have different functions. Pinot is particularly susceptible to protein
> haze due to its low tannin content. Egg white fining can be
> particularly useful for fruit that's perhaps from a worse off year or
> that has been slightly over extracted, pulling back a little on the
> excess astringency there.
>
So, despite being a winemaking neophyte, I actually was able to track
down shockingly good fruit. But it sounds like I should definitely do
some trials with bentonite to see how it impacts clarity and taste.

....Michael