Fining
Oct 02, 2005
30 Replies
Unless you know that the will will nto clear by itself (an how can you know that?). You should let as much settle out as you can byu itself. That will allow you to decide what strength fining agent to use
i thought bentonite should never be used on a red as it will strip sum of the colour? i once used bentonite that came with a red wine kit a year ago not thinking and it came out a dark rose!
Bentonite or gelatin? Gelatin will Bentonite is pretty gentle.
In article , Droopy writes
Is gelatin suitable for white wine? If so, what is the preferred way of applying it?
Yes, but unless the wine has been oak aged you should add tannin or kieselsohl as well to counterfine the gelatin.
Dissolve the gelatin in warm water to a 5% solution and pour slowly into the wine with vigorous stirring. Typical usage range is ¼ to 2 pounds per 1000 gallons. Run a bench trial to determine how much you need.
Tom S
Thanks Tom. Tannin went in at mashing, but I will taste test it.
I'm only dealing with 2 gallons, so a small pinch of gelatin grains in warm water will do the job - has already done the job.
why do you engage in this whole nonsense process of fining?
For looks??
No. For flavor. And that's _not_ nonsense.
Tom S
is that right. give me a quick primer on fining.
thanks.
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