Temperature during clearing stage

[jack13]

Instructions on my wine kit (Italian Nebbiolo, Grand Cru, if that matters) say to keep wine in secondary (after degassing, adding clearing agents etc) at 59-66F. Mine has been sitting at probably an average of 55-57. Does that affect the length of time it should take to clear?

 

[Maylar]

What clearing agent are you using? Some work better cold, some don't.

 

[jack13]

What clearing agent are you using? Some work better cold, some don't.

Kieselsol and Chitosan

 

[Maylar]

Super Kleer is a combination of those, and LD Carlson says this:

Super-Kleer KC, isinglass and the fining agents included in Winexpert kits are equally sensitive to temperature. They simply won’t work in colder environments. Clearing rates will be affected in the same way as yeast when the temperature drops. So it is important to allow fining the proper amount of time at a stable room temperature to function properly.

 

[jack13]

Super Kleer is a combination of those, and LD Carlson says this:

Super-Kleer KC, isinglass and the fining agents included in Winexpert kits are equally sensitive to temperature. They simply won’t work in colder environments. Clearing rates will be affected in the same way as yeast when the temperature drops. So it is important to allow fining the proper amount of time at a stable room temperature to function properly.

Dang. Thanks!