The plastic milk crate is placed on a suitable container, and a piece of plastic window screen is placed in the bottom of the crate. After pressing, red wine should be placed in a closed container, and the container should be sealed with a fermentation lock. When fermentation is complete, the new wine should be racked off the gross lees and 50 milligrams per liter of sulfur dioxide added. Clarification Clarification is accomplished by racking, fining and filtration. Most white and blush wines will need to be clarified by fining with Sparkolloid.
Most red wines become clear automatically.
Red wines are often fined with protein materials such as a gelatin, casein or egg-whites to reduce astringency. One level teaspoon of dry gelatin powder for each 5-gallons of wine is an average dose. The warm gelatin liquid should be added slowly while constantly stirring the wine. After a week or so, the wine should be racked off the fining lees. A light gelatin fining can be effective in reducing the amount of bottle deposit.