Of course with the recipes and methods involved in winemaking, the use of fermentation lock to prevent yeasts and bacteria from reaching the wine, keeping the wine warm during the whole of the fermenting period, using the appropriate wine yeast, invert sugar and nutrient you will obtain wines with a strength of flavor and bouquet of which they will be justly proud.
However, bear in mind that clarifying wines is also a big part of the success. Yet in terms of clarifying wines there is no need to use isinglass or any other aids. These wines clear themselves practically before fermentation has ceased. Indeed, it is usual to have a brilliantly clear wine a month before fermentation has ceased. If one or two lots of wine appear to be slow to clear, you must not worry, a week or two after fermentation has finally ceased clarifying will take place very quickly.
When all fermentation has ceased, siphon the clear wine. If not yet crystal clear, siphon it into another jar leaving the deposit behind. This is sometimes called racking the wine. Then, when the wine is finally crystal clear, it should be put into bottles. This siphoning helps to get the slight cloudiness to settle out quickly. END AKISMET -->
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