I've got a batch of pear wine that is slightly brownish in color. Assuming this is the result of oxidation, what can I do to remove (or at least, reduce) the browning? It seems I've read somewhere that some fining agents will remove the color...
Thanks,
Bart
Try casein and/or PVPP. Bench testing is ideal, but roughly I'd say you'd be looking at ballpark figures of 0.5-1 g/l for the casein and a few hundred mg/l PVPP if you use it.
HTH, Ben
Bart, see my entry for June 25, 2003 at
Jack Keller, The Winemaking Home Page
Jack,
I like Homebrew Adventures (buy from them routinely) and your blog, too. However, it seems there are entries for 6/28th and 6/16th, but no 6/25th.
Bart
Jack,
I like Homebrew Adventures (buy from them routinely) and your blog, too. However, I found entries for 6/28th and 6/16th -- no 6/25th(?) Thanks,
Bart
Bart, the devil is in the details. Try again, and this time go to
2003, not 2004....Jack Keller, The Winemaking Home Page
Oops!... Sorry 'bout that... I found the entry, and ordered a supply of Polyclar.
Thanks for setting me straight!
Bart
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