I have written you before about clearing Niagara wine. Last year I tried the cold stabalization process you suggested and it helped considerably. However, in an attempt to clear it further, this year following the cold stabalization process and racking off I have added a slurry mixture of 1 tablespoon Bentonite and 1 cup water to 5 gallons of Niagara wine. I did this a week ago and also added 5 campden tablets. The wine has really cleared but when I shine a light through it, there looks to be a "million" microscopic sparkling particles suspended in the wine.
Is this normal?
How long should the bentonite be left in the wine?
It is still in my camper with a heater set at 40 degrees. Depending on your suggestions, I was going to leave it there another week (2 weeks total) and then rack it off the sediment, bring it into my basement to come to room temperature, sweeten to taste, add stabalizer and then bottle. This is my first use of any clearing agent.
What do you think and what would you reccomend? .
Thank you! Allan