Using Turbo clear question

[Aeludor]

Hi,

I'm currently waiting for my wine to finish in the secondary. Once that's done i will rack for aging. First question, is that a good time to use the turbo clear or do I want to wait until the following rack of needed?
Also, can the turbo clear (2 part mix) be done in the carboy, or do i have to put it back in my primary to clear then back into a carboy? (That part has me concerned since I'd rather not introduce more oxygen than necessary.

Edit: I'm going to assume that it needs to go back into the primary temporarily because it will need to be degassed.


Thanks

 

[beano]

I would try to De-gas as much as possible prior to fining the wine. If it is still fermenting I'd wait and rake a couple of times first. If you are not in hurry you can wait and time will take care of de-gassing and clarification issues. Fining and de-gassing can both be done in the carboy. Patience is the best option though. Wait, wait, wait.....

 

[Aeludor]

How would the 2 stage be stirred in the carboy? Its supposed to be stirred and add part 1, then an hour later stir just the surface for part 2. That 2 inch mouth on the carboy doesn't leave a lot of room to stir the surface.

 

[BernardSmith]

Isn't Turbo-clear a mix fining agents used by distillers? If it is, I wonder if it really works to fine a wine or simply removes enough of the particulates to avoid scorching in moonshine stills...

 

[Aeludor]

It's what the wine shop sold me. I asked for sparklloid they said this is what we use.

I've since ordered sparklloid and bentonite. Waiting on delivery. I just didnt want to waste the other stuff.

 

[cmason1957]

It is a 2 part 50ml Chitosan and 15ml Kieselsol, same as Dual-Fine. It should be fine to use on wine.

 

[beano]

How would the 2 stage be stirred in the carboy? Its supposed to be stirred and add part 1, then an hour later stir just the surface for part 2. That 2 inch mouth on the carboy doesn't leave a lot of room to stir the surface.

I use a stir stick personally. 30" long 1/2" in diameter. Works for me.

 

[Aeludor]

I use a stir stick personally. 30" long 1/2" in diameter. Works for me.

So there's enough surface in the carboy for the 2nd packet to spread out properly. Good to know l, thanks.

 

[beano]

You may need to remove a few ounces of the wine to allow for the volume displacement prior to putting your stirring stick in the carboy. You can return it when finished.

 

[Aeludor]

Thanks folks, I appreciate the replies.

 

[BernardSmith]

I generally do not use fining agents (I am a kosher vegetarian and some (chitosan) are shell-fish based) but the idea that you add one an hour after the first is not standard procedure in wine making, is it? I thought kits that include those finings suggest that you basically add them one after the other, No? And is the order you add them in critical?

 

[Aeludor]

Directions as per the package and website: Add Turbo Clear; first stir vigorously to remove all gas, then add part A and stir well. 1 hour later, evenly and gently mix part B in the top of the wash. Leave for 24 hours to clear.