All four of these LaClair wines are in different phases of fermentation, clearing, fining, and aging.
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The white zinfandel has finished fermenting now and is ready for clearing. This is the point where I degass the wine to get out any remaining CO2 that remains in the juice. I added the metabisulfite and potassium sorbate, included in the kit, then used the degassing wand with my cordless drill to get out |
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