"Tom S" > wrote:

> Where did you get this notion? My experience tells me that red wines tend
> to need _more_ fining than white wines - although both can benefit from
> similar regimens.

I'd be interested in more details, Tom. It has been my experience that reds,
and apple wines fermented on the skins like reds, will (almost always) clear
by themselves with no need for the addition of "fining agents". Nor do they
(usually) require additives to treat excess astringency or other flavour
problems. What sort of "regimen" do you consider necessary/desirable for
reds (and why)?