Yes, I would say most of the folks who've made wine for many years let them
sit to clarify.

I have an exception in that I made a batch of Muscadine (I moved to GA from
NY so I need to convince the locals I've tried their own) that has been
sitting since Sep 2002 and it's murky as the day I racked to glass. I intend
to 1) clear by a fining agent (our local GA clay might stead for bentonite!)
or 2) dump it as it tastes like nothing I'd drink.

"Bob" > wrote in message
hlink.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
>
>