Wine makers

I heard that that some winery use egg whites to make wine clear up. How much
in a five gallon carboy or a 15 gallon barrel ??.

Moe

On Mar 5, 10:34 pm, "Maurice Hamling" > wrote:
> Wine makers
>
> I heard that that some winery use egg whites to make wine clear up. How much
> in a five gallon carboy or a 15 gallon barrel ??.
>
> Moe

It's usually 3 egg whites per 55 gallons so you can take it from
there. I think they add the same amount of water and a pinch of salt
too.

Joe

Chapter 15 from Lum:
http://www.geocities.com/lumeisenman/

Albumin (Egg-white)

Egg-whites are often used to reduce astringency by removing small
quantities of phenolic materials from red wines. Egg-whites have been
used to fine French Burgundy and Bordeaux wines for hundreds of years,
and this inexpensive protein material is still used for fining high
quality red wines. Egg-whites are also used to "polish" or clarify red
wines to give added brilliance. Egg-whites should not be used to
clarify cloudy wines. They are not beneficial when used in cloudy
wines, and excessive protein can cause additional problems.

The whites from one to four eggs are the usual quantities used for a
barrel (60 gallons) of wine. This is roughly equivalent to 1/2 to 2
milliliters of egg albumin per gallon of wine. A small pinch of table
salt should be added to a cup or so of warm water. The egg-white
should be separated from the yoke carefully. One part egg-white should
be mixed with two parts salt water. The mixture should be stirred
thoroughly before being added to the wine, but the mixture should not
be beaten to a stiff froth. Add the egg-white mixture to the wine
slowly and stir continuously. The wine should be racked in a week or
so.

Guy