I'm having problems fining 2 batches of white wine, and I'm stumped.

Both 6 gallon carboys are in the same stage...they've both just finished their
primary fermentations. By the way, they're both made from frozen musts.

The first is a Viogner, ph of 3.68, SO2 of about 50 ppm. I treated this with
about 6 g of bentonite, and after a week, I can see the level of reasonably
cleared wine about halfway down the carboy. Also, the lees are fairly compact,
so I'm happy with the progress made.

But the second one is a Pinot Gris, ph of 3.35, SO2 about 50 ppm, and after a
week of 6 g of bentonite, there's no sign of any clearing whatsoever. The
sediment that formed within a day after I added the bentonite is sort of
fluffy, without a crisp edge.

My question is this: Why should one be working and the other not? What do I
do now. Both wines started out fairly turbid. Should I try another fining
agent?

Thanks,

Lee

"LG1111" > wrote in message
...
> I'm having problems fining 2 batches of white wine, and I'm stumped.
>
> Both 6 gallon carboys are in the same stage...they've both just finished
their
> primary fermentations.

Sounds like you're rushing things. Try letting it sit for a few months,
racking from the lees and then fining. BTW, bentonite is primarily for
assuring heat stability - not for achieving clarity, although that is
sometimes a side benefit. You might have better luck using isinglass or
gelatin if clarity is your objective. I've also heard good things about
Claro KC (although I've never used it myself).

Tom S