"Paul S. Remington" > wrote in message
...
> I was thinking of cold stabilizing in December or January so I can take
> advantage of the garage, then long term aging. I thought I read someplace
> it's okay to long term age with bitartrate in the carboy... perhaps not
with
> the finings though? Batonnage with finings is a strange concept.

Fining is normally done last thing before bottling. How can you know what
fining regimen to use until the wine has completed oaking? Also, part of
the reason for fining is to address the roughness of the wood.

> Couple of more quick questions... I've never used kieselsohl before;
> I'll read-up on it. Should I add it to the Bentonite and isinglass
finings,
> or add the Bentonite with isinglass, rack, then add Kieselsohl and rack?
Is
> it okay to blend all the fining agents and pitch them at the same time?

I've never tried that. I add them sequentially, a few minutes apart.

> My question is... I was left with barely a quart of extra juice.
Should
> I let this ferment out (ML and remaining sugar), or is it safe to freeze
and
> use later for topping? Or, should I toss it down the drain? Any
> suggestions on what I should do with this little amount?

Let it finish fermenting and use it for topping wine. You'll probably need
more than that, as you will want to taste the wine during its development.
You'll also need some for fining trials, but by then you'll be breaking down
a carboy to smaller containers.

Tom S