Alan,

Provided the wine is in a glass or stainless steel vessel and is topped
up (little or no air in the vessel), it is highly preferable to let it
sit for as long as you can tolerate (up to probably a maximum of a year
for a kit wine) and let it clear on its own. The timeframes given for
kits are generally minimums and assume that the person making it wants
instant(ish) gratification. Better wine can be made by substitution
patience for much of the chemicals provided in the typical wine kit,
but I won't get into that here as there have been many many posts about
that topic on this newsgroup over the last few years.

Good Luck!

Richard


Alan Ruether wrote:
> Hello fellow winemakers,
> I am new to winemaking having only made a couple of batches.
Recently I
> decided to make ice wine. The problem is that shorty after I did the
second
> racking and the wine was just starting to clear (the wine was clear
about
> one third of the way down the glass carboy) I had to move. During the
move
> the sediment became suspended again and now it seems to be very slow
to
> clear. I am wondering if it is ok to just let it sit until it clears
again
> or will this affect the wine? Should I be adding some clearing agents
again?
> Is it O.K to let it sit longer when according to the instructions I
should
> be bottling it by now? My apologies if this has been asked and
answered many
> times but I did a google search and could not find the answers i
need. Any
> help would be greatly aprreciated.
>
> Regards, Alan