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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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09-04-2004, 03:06 PM
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Wine Finings
On 4/8/04 7:35 PM, in article , "Trinity
Homewood" wrote: Whats the best wine finings or clarifiers to use? I'm not really worried about pectin haze, but more so with yeast. Any ideas? --Trint There is no magic clarifier. It all depends on what you want to remove. You might want to read through Jack Keller's article on finishing wines. Scroll down to the clarifying section: http://winemaking.jackkeller.net/finishin.asp -- Greg Cook http://homepage.mac.com/gregcook/Wine (remove spamblocker from my email) 
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14-04-2004, 03:25 AM
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Wine Finings
Once the ferment is done most of the yeast will flocculate out and you can
rack it away from the yeast. The rest will come out through filtration through an EK filterpad (1 micrometer). I wouldn't really worry to much about yeast. Protein and tartrates are the most common things fined from wine. Protein with bentonite, and tartrates by cold stabilization. "Trinity Homewood" wrote in message ... Whats the best wine finings or clarifiers to use? I'm not really worried about pectin haze, but more so with yeast. Any ideas? --Trint
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