"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

Bob,

With the exception of a few white grape wines, I've never had to use a
fining agent to clear a wine. I do get a small amount of sediment in all of
my wines and meads after several months in the bottle, but I consider this
to be acceptable given that I do not filter. There are a few meads I've
made, notably a golden raisen melomel, which continued to throw lees even
when appearing to be clear (after a typical 9-12 months bulk aging period)
and would have probably benefitted from a fining regimen. This mead I
bottled after about two years of bulk aging and it still threw sediment in
the bottle, though it appeared to be crystal clear in the carboy.


--
Cheers,
Ken