"Yadda Yadda Yadda" > wrote in message
y.com...
> In article k.net>, "Bob"
> wrote:
> > I know a lot of people use clarifying agents; is there anyone else
out
> >there who lets it all clear just by the simple passage of time and
gravity?
>
> That's what I do for most of my wines.
>
> > I do my ferment, add campden tablets after a couple months to stop
> >fermentation as much as possible, watch it settle to near-crystalline
> >clarity, then rack into another carboy, add preservative and wait for
final
> >clarification. It can take a very long time....... ;-)
>
> Yep. And no matter how clear I think it is, in a year or so I always see a
> little more sediment drop out in the bottles anyway.
Isn't it amazing!? All my bottles have fine line of sediment after a few
years...