Just an afterthought. I do apply finings very very occasionally. But on the
whole all my wines, both kits and "fruit wines" are allowed to mature and
clear naturally. It is all a part of letting the developing wine find its
own route.I am quite firmly of the opinion that too much interference and
checking on "how it's going" is quite detrimental the wine when making
small quantities -- if you have a few hundred litres of must fermenting it
is much more able to fight off any potential enemies but when you have only
23 litres you must resist the temptation to keep checking.
Let the wine develop on it own and restrict your interference to a minimum
is my own way of doing it. It is hard when you are just beginning but it
really is the best way to go. Modern yeasts are very powerful in their
processes and don't need checking very much.

--
Trevor A Panther
In South Yorkshire, England
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"Clyde Gill" > wrote in message
om...
> > 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