"Karl Hunt" > wrote in message
news:0NW1c.3645$6Z.1808@newsfe1-win...
> I am currently clearing a batch of dry white I made from grape juice,
should
> I have treated it with pectolase before I started?

It's optional. Don't worry about it.

Its clearing now the
> sediment is falling. It has only been 3 days but where the sediment has
> fallen it still isnt clear Im getting paranoid.

Relax. You might want to rack it once the sediment has mostly fallen and
give it a couple more months to settle. Be sure to adjust the sulfite as
necessary and top the container up to keep air away.

Also
> should I used a campden tablet every time I rack it, is there a maximum
> amount of campden tablets I should use?

There's a maximum all right. This is where you should do a little testing.
You need to measure the free SO2 and know what the pH of the wine is. You
can use Titrets for the former and a pH meter for the latter. The free SO2
(in parts per million) should be approximately 100 times the pH measurement
to the _right_ of the decimal point. E.g., if the pH is 3.30 the free SO2
should be 30 ppm; if the pH is 3.50 the free SO2 should be 50 ppm; etc.

Tom S