Clearing

Egg shells no, egg whites yes. I do it once in a while on a red, I add a little salt and beat it up. I think it softens them, that's the best description of the effect that I can come up with. You don't need much. If you are concerned about salmonella, don't be. I read somewhere it can't survive in the wine. You can buy pasteurized eggs, I have no idea how that can work though.

Joe

In making Wild Wines and Meads Pattie Vargas and Rich Gulling suggest adding a egg shell to fine wine. Undoubtly some albumin sticks to the shell and it is what actually fines the wine, the shell can absorb some color as well.

Sounds like a misprint and shoddy editing to me . Greg

Tried and true would be egg "whites" . Shells would do nothing other than reduce acids . If the text were edited by people that knew about making wine , not just on grammar merits it would have been caught . We have the same problem in the texts in the explosives industry. Translated books and copied old manuscripts get pretty shaky sometimes .

Greg