Thanks for your reply.

At first I was going to throw the old batch away. Then I decided to bottled
the entire 4 gallons.
The taste turned out to be decent but could have been better. Its clarity
is fair, now you can see a light white film of sediments in the bottom of
the bottles. My neighbours and friend like it.
This new batch started in May was racked 4 times. Like you have said I did
not use bentonite on the new batch.
It was a mistake. This new batch looks good, smells good and the SG is
below 1.00.
I still have some isinglass left from other batches. But before using any
fining agent on the new batch I tough about asking for some opinions again.
Next spring I am debating about collecting the birch sap for wine or syrup
making?



> wrote in message
ups.com...
>
> wrote:
>> I started the birch sap wine last may. Its a little cloudy now. I wonder
>> what would be the best fining agent to use to clarify this wine.
>
> Whatever happened with the two year old batch you were talking about in
> May? Joe Sallustio suggested isinglass, gelatin, or sparkalloid in that
> case, since you indicated that you already tried bentonite without
> success.
>
> Have tried any fining agents on this batch yet? Whatever you do use,
> make sure to follow the directions carefully. Used incorrectly, many
> fining agents don't work very well.
>
> Greg G.
>