i have read you can clear with egg white.is this true?i have 6 gallons
of concord going if this is true how many and when would i use them?

Droopy wrote:
k-dawg wrote:
i have read you can clear with egg white.is this true?i have 6 gallons
of concord going if this is true how many and when would i use them?

the usage is about 1 white per 6 gallons. You want to whip them with
some salt salt to khelp insolubilize the proteins. Just do not add so
much salt you make the wine taste salty.

Read this webpage.
http://www.bcawa.ca/winemaking/fining.htm

You can buy pasturized, powdered egg white as well. The side of the
container tells you how many egg whites are in 1 teaspoon of powder, so
you can add less than 1 egg white easily. You have to dissolve the
powder in a little water first. The finings page above will tell you
the benefits and dosage. Another one is this one:
http://www.brsquared.org/wine/Articles/fining.htm