Fining agent logistics....somewhat rambling

Nov 12, 2004 3 Replies

Does anyone have a preferred method or shortcut for using fining agents on multiple batches? To clarify, I have over 100 gallons going in various kegs and carboys, and would like to find an easier method that is still accurate for dosage on each container. For example: I take 100 gallons at



2grams a gallon dosage, blend it all up together. Now how do I break this down into the individual doses? Could I pour this into a flask and do it by volume when it is all blended together? (This is my latest theory). I have previously done it by each carboy/container adding the specific amounts but it is a real hassle at this volume. Also, can anyone point out a reason not to fine with Sparkalloid right behind the Bentonite fining? I was thinking of doing this to limit handling, and then following it immediately with cold stabilization as I normally would do after the Bentonite. I was just questioning in my mind if it might not be a necessary step after the Bentonite fining especially since I plan on filtering anyways (am I answering my own question?) . I have a serious lack of free time at this point and looking to streamline without cutting into quality obviously. Opinions appreciated. John Dixon

Hi John, I don't think the Sparkolloid fining is necessary if you intend to filter. For the past three years I have made a fruity style Viognier in 55-gallon poly drums using the following technique: (1) In September, when fermentation has stopped, I add 50 ppm SO2 and rack off the gross lees. (2) In December, I fine with Bentonite and cool the wine to about 28 degrees. (3) After ten days, I adjust the SO2 and let the wine warm up for 24 hours. (4) The next day, I use a 2-micron pad in front of the filler and bottle directly off the fine lees. The wine is ready to drink by late January, and there is minimum handling, minimum labor and minimum _oxidation_. In addition to Viognier, I am also trying this technique on a fruity style Chardonnay this year.

Regards, Lum Del Mar, California, USA

The wine is racked only once, right after the completion of fermentation.

I used 1 gram/gallon of Bentonite, so I added 55 grams of hydrated Bentonite to each drum and cooled down the lot.

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