You can use Super Kleer if you want. But the problem I have with it is it makes a white wine more golden in color. Understand that all white wines should have bentonite treatment in the primary. It removes the protein haze, makes the wine sparkle with good clarity, and heat stabilizes the wine so you don't get fallout under refrigeration.
Cold stabilization doesn't really work unless you're using potassium carbonate. Potassium carb is used post ferment. And most of the time, you won't be using calcium carb to get the PH higher, unless you have a year like we did in 2009. Most years, you'll be adding a little acid to get to the PH to 3.2, where a Niagara should be. I'm not sure what the goal is with the cold stabilization. This will rarely help clarity--it is used for acid reduction. If bentonite was used, and the clearing is very slow, sometimes a little refigeration can assist it in clearing. If you have protein haze, sometimes refrigeration can help that too. The best way to avoid the difficulty of clearing that you can have on Niagara is to always bentonite the primary, and use Lallzyme C-Max for your pectinase.
