"jim c" > wrote in message
...
>
> I would add - despite a lot of opinion here - that once the
> fermentation has stopped for certain, you're best off fining it
> straight away. Racking it when it is completely clear, degassing it
> then bottling as soon as possible... My experience has been that
> letting fruit wines settle naturally can lead to off flavours and
> little improvement compared to bottle aging...

What do you mean "fining it right away"?