What was your starting Brix?

"Pete" > wrote in message
...
> In October I purchased 12 gallons of chardonnay juice direct from
> California. It was shipped 30° F
>
> I fermented this to 1.010 then racked to secondaries.
> I added SO2 and french oak
> Took an acid reading, it needed no adjustment.
>
> Since the end of October it has been sittinging in these secondaries.
> (2 5 gallon sealed corny kegs)
> Every other day I was bleading the CO2 from them.
> These are stored in the cool garage.
>
> Since December when the temp dropped, there has been no more CO2
> bleed-off.
>
> I looked at it today.
> It is clear and has a good taste.
> I took an SO2, it was 17ppm
>
> My questions...
>
> I was thinking of fining, sulfite and racking the wine. In
> preparation for bottling in the spring.
>
> This would also include trying to get all the Co2 out of solution.
>
> What should I use for finning?
> I have bentonite, sparkaloid and polycar. Any prefference for a dry
> chardonnay?
>
> I will be racking these back into corny kegs, any suggestions to free
> up the Co2?
>
> Should I place them back in the cold garage?
>
> Should I adjust the SO2?
>
> Anything else I should do??
>
> thanks
>
>