Drinking wine before fining etc

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Vinotinto

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Was wondering, with all the 'tasting' that goes on at varying stages -

Once a kit red has all but finished bubbling and at that stage before stabilising, degas then fining etc - it is quite palatable but cloudy. What is it exactly that we are drinking when tasting at that stage? What is it that is causing the cloudiness before clearing naturally or with fining?
 
and what is in THAT sediment? Is it potentially harmful or maybe just require the cooling of a toilet roll in the fridge?

Dead yeast cells and bits of grape skin and seeds nowt that will do any harm. I think there is a bit of an obsession with clarity for both wine and beer these days.
 
Dutto drinks a fermenting wine, can't remember French name of it. Besides the dead yeast there are a few salts and nutirents some aren't that great for you, as long as the bulk of the sediment has dropped out it's probably ok, depending on what it is you're making.
 
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