I am a newbie but have not yet needed to use any fining materials for
my grape wines (only made 4 so far ... 3 from concentrates and one from
grapes from garden). However, I plan to make my first CHERRY (sour)
wine this coming summer (I have a BIG tree). I have all three finings
(Bentonite, Sparkaloid, and Gelatin) ... which of these would you try
first for cherry wine if needed? Is one of these an obvious choice for
cherry or would you simply start with the most gentle (bentonite) then
try sparkaloid, then gelatin if still needed?

Thanks in advance for any comments!
Roger L. Pelletier
Aurora, NE USA