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First batch laid to rest

So I just added hot sparkolloid to my rhubarb wine and a day later it was becoming nicely clear. But the table it was sitting on was given a bump and now all the sparkolloid lees are swirled up into opaque globules floating around the jug. Will they fall back down? Is there any way to rescue it?

So the use of finings is for ascetic purposes only right? Finings may even subtract from your wine? Just asking because my banana wine has fallen wonderfully clear, and with so many people on the boards talking about fining everything, I just wanted to make sure that it is OK to NOT use...

I was thinking a medium show mead...maybe add a vanilla bean

So I was Hawaii and I picked up 3# of this nice dark looking raw Macadamia Honey... Anybody use it before?

So my rhubarb is a little more than 5 months old, it's completely dry and it's been racked at least 3 or 4 times. it's not really throwing lees anymore and I'd say it's kinda clear light pink with a haze though, so I can't really see through it. I haven't used any type of finings, I DID use...

I've got a one gallon batch of cranberry wine in the works and that called for 3#'s of cranberries so yeah I'd say you on the light side for 3.5 ga

Cranberries are in season and they'll get cheap after thanksgiving/Christmas Mine has just been transferred from primary but I don't expect to drink it before a year besides my quality control samples Cheers

Just finished my first racking and this stuff is great! I am really excited and I can't wait till it clears more. Though i am sad that i lost more volume to racking than i thought i would(1 ga batch), it made for a terrific sample though. Now to go hunt for a larger rhubarb supply for next year.

Crisis averted! We have Lift Off!!!

Wine noob here...I've made apfelwein and rhubarb with ec1118 and banana with D47, now I'm trying Terry gerry's Cranberry but this is by far the highest gravity I've encountered. 1.122??? 3#cranberries 3#sugar ~1# chopped golden raisins Holy cow! I pitched Montrachet and only found out afterwards...

So I'm getting ready to start banana and reading the joy of home winemaking and terry's recipe doesn't call for raisins...jack Keller calls for concentrate... Anyone have experience playing with this? Does the banana offer enough to stand by itself? Thoughts?...I might try all three but it takes...

So i'm a noob that's new to brewing and i've been lurking for awhile. i've got apflewein under my belt...and i just racked my first batch of rhubarb to a 1 gallon jug and this stuff smells incredible! But...the rhubarb totally stained my primary bucket yellow... Is this an ok time to soak with...