I know that there are various schools of thought on the subject of
finning and filtering of wine prior to bottling. I have always finned
and filtered my whites but never my red for fear I mite strip some of
the flavor out of the wine. So I trusted gravity and time to clear my
reds but I am starting to notice some of my red wine it not as clear
as it should be. What do you fellow vintners feel is the best root to
take and thank you in advance.

In article >,
Jim > wrote:

> I know that there are various schools of thought on the subject of
> finning and filtering of wine prior to bottling. I have always finned
> and filtered my whites but never my red for fear I mite strip some of
> the flavor out of the wine. So I trusted gravity and time to clear my
> reds but I am starting to notice some of my red wine it not as clear
> as it should be. What do you fellow vintners feel is the best root to
> take and thank you in advance.

Egg whites. Don't beat until stiff. Two per barrel, and then stir with
racking cane for several minues.
--
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.

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