Originally Posted by rhoop
So its really just a matter of clarity, not of taste then? Why clarify at all if a filter is used?
On another note, Will having a wine sitting for an extended period (4 or 5 weeks) on it's yeast bed and oak chips cause flavour issues such as tannins, or is that only when skins are used?
The clarifying agents can help dead yeast cells drop, overdose of tannins, etc....but in kits they are specifically added as part of the timeline for kut completion. I rarely use clarifiers when making non-kit wines, other than bentonite at the start, sometimes....and with time and proper racking technique the wines always clear.
Oak chips can impart tannins for sure, as will skins/stems/seeds.