Clear up wine

It's usually 3 egg whites per 55 gallons so you can take it from there. I think they add the same amount of water and a pinch of salt too.

Joe

Chapter 15 from Lum:

Albumin (Egg-white)

Egg-whites are often used to reduce astringency by removing small quantities of phenolic materials from red wines. Egg-whites have been used to fine French Burgundy and Bordeaux wines for hundreds of years, and this inexpensive protein material is still used for fining high quality red wines. Egg-whites are also used to "polish" or clarify red wines to give added brilliance. Egg-whites should not be used to clarify cloudy wines. They are not beneficial when used in cloudy wines, and excessive protein can cause additional problems.

The whites from one to four eggs are the usual quantities used for a barrel (60 gallons) of wine. This is roughly equivalent to 1/2 to 2 milliliters of egg albumin per gallon of wine. A small pinch of table salt should be added to a cup or so of warm water. The egg-white should be separated from the yoke carefully. One part egg-white should be mixed with two parts salt water. The mixture should be stirred thoroughly before being added to the wine, but the mixture should not be beaten to a stiff froth. Add the egg-white mixture to the wine slowly and stir continuously. The wine should be racked in a week or so.

Guy