Once the ferment is done most of the yeast will flocculate out and you can
rack it away from the yeast. The rest will come out through filtration
through an EK filterpad (<1 micrometer). I wouldn't really worry to much
about yeast. Protein and tartrates are the most common things fined from
wine. Protein with bentonite, and tartrates by cold stabilization.
"Trinity Homewood" > wrote in message
...
> Whats the best wine finings or clarifiers to use? I'm not really worried
> about pectin haze, but more so with yeast.
> Any ideas?
> --Trint
>
>