Generally the wisdom seems to be that if you want an easy life you just do what your kit instructs so you can be
confident it will turn out right. I know you wouldn't be asking if you didn't feel like researching and experimenting
though

I believe 'time' is the main way to clear / settle out wine. The effect of gravity on the particles in the wine
apparently 'always' clears it 'eventually'. Saying that I've had hazes and wines that didn't seem to clear by
themselves and have used various agents. I don't mind using clearing agents in those circumstances one bit. But I'm
not a winehead yet!

Jim


"Dirty Harry" > wrote in message news:slEHh.1242225$1T2.181778@pd7urf2no...
> Hi all, I'm new here and have a few questions. I started a white Zinfandel kit with the intention of making most of
> it into sparkling Zinfandel. I'm wondering about the stabilizing and clearing stages. The kit contains a few things
> like potassium sorbate, potassium metabisulphite, kieselsol and "pack D" which reads: Clarifier, add last after
> kieselsol
> Allergy Alert Chitosan is A shellfish derivative
>
> So, which of these would kill the yeast? Which are safe to add? Are there any alternative methods of clearing the
> wine without adding all these chemicals?
>
> On a final note I added about a cup of cherry wood chips in hot water to the kit at the start because I thought it
> might improve the taste, any thoughts?
>
> Thanks everyone!
>
>