Thanks Tom,

Yes I have sulfited and it is in good stable condition. Its just that
I've never seen such opaque wine after fermentation. Fermentation was
complete more than a month ago and still the wine is opaque (for a
white of course). I'll wait a while.

If it clears to mildly tubid, can I re-stir the finings or are they
spent?

Dan

"Tom S" > wrote in message om>...
> "Dan Emerson" > wrote in message
> om...
> > I have about 15 litres of white wine from a blend of Pinot Gris and
> > Chardonnay. It has finished alcoholic and malolactic fermentation and
> > I have racked it off the lees and oak. The color is a fairly dark
> > brown for a white wine and I don't know why.
>
> Have you sulfited it yet? That will tend to bleach the color.
>
> There appears to be a
> > heavy particulate load as the wine is nearly opaque after
> > fermentation. I wasn't concerned about this, looking forward to
> > fining to see what color it was going to be.
>
> Sounds to me like you're rushing things. Let it sit, topped up and
> sulfited, for a few months. It should spontaneously clarify pretty well on
> its own. Then you can hit it with Bentonite and Kieselsohl to heat
> stabilize it, and chill it to cold stabilize it and tamp down the lees. It
> should be quite clear after that.
>
> > I first fined it with Spakalloid. Nothing happened except the
> > Sparalloid settled to the bottom. Then I hit it with a couple of
> > teaspoons of Bentonite. Still nothing happened. What is this? The
> > wine smells good and tastes fine, expect I have to drop some acid
> > through cold stabalization. What do I need to do?
>
> You're too impatient if you're hitting it with fining agents so soon after
> fermentation. All that suspended matter is too much of a load for finings
> to work effectively on. Fining is not primarily for clarification; that's
> frequently one result of fining, but it's a _side_ benefit. Fining is
> mostly about stability and flavor improvement.
>
> Tom S