That's my method!! Only I do not use sulphur since I do not brake the
CO2 seal until the wine is clear. I only use some sulphur on white
wines at bottling. Never had any problems with "yeast taste" of the
wine after some 2-3 months storage/clarifications on leaves. But it
may be because I keep the wines on bottles for more than 2 years
before consumption.

"Bob" > wrote in message thlink.net>...
> 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?
> 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....... ;-)
> Bob