How Wine Clarifiers Work – WMA011

There are a lot of clarifiers out there. But how do they work? Is there one that is better than the rest These questions and more will be addressed in this podcast episode.

While not always completely necessary clarifiers have become a key component of the modern wine maker’s repertoire of tools used to craft a quality wine. You do have to be careful with them though because if you over do it you could strip out more than just the cloudiness. The trick is to use just enough to get the job done and no more.

Questions Answered

1. What does bentonite really do?
2. How do I dry my racking tubes?
3. What would be the consequences of mixing both French oak and American oak in the secondary?
4. My wine’s titratable acidity dropped. What could cause this?
5. What yeast strain should I use to make dandelion wine?
6. Should I top off my kit wine or not?

Articles, Resources, and Products Mentioned

• A Guide to Fining – Washington State University
• A Clearer Understanding of Fining Agents – Winemaker Magazine
• Interview with Pier Benci – Cellar Dwellers Podcast
• Understanding Wine Acidity – Winemaker’s Academy
• Yeast Strains Chart – Winemaker Magazine
• Winexpert Instructions Memo
• Private Preserve Inert Gases
• Winemaker’s Recipe Handbook
• Stafidine Recipe (Greek Raisin Syrup)

Photograph by: Domas Mituzas