WineXpert Skipping Chitosan/Isinglass Clarifier

[Jwatson]

I currently have a WE Selection Estate Barolo in secondary fermentation. SG at initial racking was 1.00 at 74 deg. Has anyone every tried skipping the clarifying additions in step 3 and just racked off the sediment to a clean carboy for degassing and k-meta addition? I will ferment to dry and so will skip the sorbate. I plan on bulk aging for at least 3 months. I will also filter before bottling.

Their instructions do say NOT to rack the wine off the sediment, but to stir the sediment back into suspension and then add the clarifying agents. Instructions say racking the wine off the sediment prior to fining will permanently prevent clearing. Will clearing occur if the wine is racked off sediment and no fining agents added?

I also have an MM chianti in primary fermentation. Their instructions mention doing this and only adding the clarifying agents, if needed, after bulk aging.

 

[Tom]

Time will clear your wine. 3 months may be short though. My question. Why not use it since it came in the kit?

 

[Jwatson]

I read old posts about finings stripping away flavor. Since I am new to winemaking, I will probably stick to the kit instructions, especially since this wine had great reviews. I just found it interesting that the MM chianti I am making has different instructions on adding the finings if bulk aging. Thanks.

 

[Dugger]

I made the Estate Series Barolo but followed the directions and added the clarifier, although I then aged for 4 months in the carboy and I will bottle soon. I also made the LE Petit Verdot about the same time and did not add the clarifiers (or sorbate) - it is clear and also now ready to bottle.
In answer to your question - the wine will clear without the clarifiers added. Whether there would be a difference in wine quality is hard to say without side by side comparison of the same wine.
Some clearing agents are said to be more harsh than others - Winexperts are supposed to be more gentle, I believe.

 

[robie]

Like Tom said, it will eventually clear on its own. However, 3 months is not likely long enough to clear on its own. I'd bulk age it 8 to 12 months. I'd also rack it a month or so before bottling, so you can watch and see if it is still dropping sediment.

Since you are new to wine making, I'd follow the instructions. MM uses a different clearing agent and technique than W.E., so don't try to follow MM instructions for a W.E. kit. Once you get a little more experience, then try skipping the clearing agent.

 

[Jwatson]

Thanks to you all for the great advice...great forum!