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.
Nature bats last.