I have several carboys of what appear to be perfectly clear whites.
Last year, I also had whites clear on their own, but after a year in
the bottle I seem to have a mild sediment or haze. I'm told it might
be a protein haze which can appear especially when the wine warms up.

My question to all of you is this: Do you fine perfectly clear
whites? I've never been especially struck that fining takes away much
in the way of flavor. I'm inclined to fine with either bentonite or
super-kleeer.

Any thoughts?

Lee

I regularly use bentonite on whites to good effect. Shine a
flashlight through the clear wine and you might still see tiny flecks
of solids in the beam, look at 90 degrees to the beam.

Joe

On May 29, 1:09*pm, Lee > wrote:
> I have several carboys of what appear to be perfectly clear whites.
> Last year, I also had whites clear on their own, but after a year in
> the bottle I seem to have a mild sediment or haze. *I'm told it might
> be a protein haze which can appear especially when the wine warms up.
>
> My question to all of you is this: *Do you fine perfectly clear
> whites? *I've never been especially struck that fining takes away much
> in the way of flavor. *I'm inclined to fine with either bentonite or
> super-kleeer.
>
> Any thoughts?
>
> Lee

Whites can be tricky that way. You can do a hot stability (protein)
check or cold stability (tartrate) check on a sample to make sure -
the link below describes both:

http://www.eckraus.com/wine-making-stabilization.html

If you do the test, it should tell you if you need to fine and with
what.

Pp