Learned today that moving wine from fermentation environment (70 to 77 degrees F) to a cooler environment (60 degrees) helps clarify the wine. The temperature drop is the reason. I am fortunate to have a basement which is around 60 degrees. Hopefully this will help enough so fining agents do not have to be used, as they can alter the taste of the wine. Plan to rack two months then another two months for clarity.
