Fining: Gelatin vs. Polyclar vs. Egg White vs. ???

Fining: Gelatin vs. Polyclar vs. Egg White vs. ???

Post by David Ruggier » Fri, 24 Mar 1995 14:46:14



This is my first batch of beverage that didn't come from malt and hops, so
I'm treading on unfamiliar ground...I've got about 4 gallons of red currant
wine that's been fermenting for nearly three months now and has been pretty
much quiet for about 5-6 weeks. I figure it's time to fine and bottle
the stuff...I'm familiar with Polyclar from brewing, but the gelatin and
egg whites are less so. Any comment on the relative merits of any of them
for fining this batch would be much appreciated.

David
--

                           Nature bats last.

 
 
 

Fining: Gelatin vs. Polyclar vs. Egg White vs. ???

Post by Phil » Sat, 25 Mar 1995 09:58:11


<<I figure it's time to fine and bottle
<<the stuff...I'm familiar with Polyclar from brewing, but the gelatin and
<<egg whites are less so. Any comment on the relative merits of any of
them
<<for fining this batch would be much appreciated.
   First of all, why do you need to fine it?I'm assuming cause it's not
clear? Even tho' it's been quiet for a while, lots of stuff might fall out
on its own.Anyway, here's the scoop on some fining agents:
         PVPP(Polyclar) - not that good as a simple clarifier, removes too
much.
Better used to treat mild oxidation, or to help settle out carbon.
         Gelatin- needs to combine with tannins to settle, and in fact
usually used for reducing overly tannic reds.
         Egg whites- only really usefull for tannin reduction.
One thing that might be usefull, if you want to wait a couple more weeks,
is a small amount of bentonite, at a rate of maybe 1/2 to 1 lb. per 1000
Gal -you do the math :-) . It will absorb a little color tho'.
Hope this helps,
Phil.