FINING AGENT |
PURPOSE |
PRO'S |
CON'S |
WHEN TO
USE |
QTY TO
USE |
PREPARATION |
|
BENTONITE |
REDUCES CHILL HAZE CLEARS
HEAT UNSTABLE PROTEINS
|
GOOD FOR GENERAL
FINING. WORKS FAST. GOOD IN
WHITES |
REMOVES COLORS IN
REDS.
MUST USE SPARINGLY. |
CAN BE USED DURING
FERMENTATION. USE AT END OF
SPARKOLLOID FOR BETTER SETTLING. |
SUGGEST 1-2 TSP. PER 5
GALLON |
ADD SLOWLY TO WATER. SHAKE REST SOLUTION 24 HOURS. SHAKE HARD. ADD TO
WINE. |
|
EGG WHITES
(ALBUMEN) |
REDUCES TANNINS.
REDUCES ASTRINGENCY. |
GENTLE |
MAY REDUCE COLOR IN
RED. NEED TO USE WEAK
SOLUTION |
WHEN WINE IS
STABLE |
1/2 EGG WHITE TO 5
GALLONS. |
WHIP EGG WHITES, ADD WATER
TO MAKE SOLUTION BEFORE ADDING TO WINE. |
|
GELATIN |
SETTLES TANNINS.
REDUCES ASTRINGENCY. |
GREATLY REDUCES
TANNINS.
SETTLES HAZE. |
CAN STRIP TOO MUCH IF OVER
USED. USE LIGHT SOLUTION IN
REDS |
BECAUSE OF THE STRENGTH OF
THIS FINING AGENT-USE ONLY WHEN ALL ELSE FAILS. |
1 PKG. OR LESS UNFLAVORED
GELATIN. |
SOAK IN COLD WATER ABOUT
1/2 HR UNTIL DISSOLVED. HEAT
UNTIL IT JUST STEAMS. |
|
ISINGLASS |
SETTLES YEAST IN WHITE
WINES |
GENTLE. |
DOES NOT WORK WITH
REDS. MAY BE GLUE LIKE &
HARD TO REMOVE FROM CARBOY. |
WHEN WINE IS
STABLE. |
4 OZ
LIQUID |
ADD LIQUID TO WINE. IF POWDER FORM FOLLOW DIRECTIONS
ON PKG. |
|
POLYCLAR
(PVPP) |
REDUCES BROWNING IN
WHITES. SETTLES YEAST. REDUCES
TANNINS. |
MORE GENTLE THAN
GELATIN. |
WINE SHOULD BE FILTERED
AFTER USE. |
USE ANYTIME IN SECONDARY
FERMENTOR. |
1/4 OZ PER 5
GALLONS |
MIX WITH 1 CUP WINE OR ADD
TO WINE AS IT IS BEING RACKED. |
|
SPARKOL-LOID |
GOOD ALL PURPOSE FINING
AGENT. SETTLES MOST
HAZES. CLEARS SEDIMENT FROM
WINES. |
BEST GENERAL PURPOSE
FINING AGENT. |
LEAVES A FLUFFY
SEDIMENT-MAY ADD WEAK BENTONITE SOLUTION TO HELP SETTLE
SEDIMENT. |
WHEN WINE IS
STABLE. |
1-TSP. PER
GALLON |
BOIL SOLUTION 30-45 MIN.
KEEP STIRRING. ADD WATER AS NEEDED.
ADD TO WINE WHILE HOT. |
|
TANIN |
REACTS WITH PROTEINS. MOST EFFECTIVE WHEN USED WITH
GELATIN. |
WORKS OKAY WITH
WHITES. |
DON'T ADD TANNINS TO REDS
UNLESS REDS ARE ALREADY LOW IN TANNINS. |
WHEN WINE IS
STABLE. |
1-TSP. PER 5
GALLONS |
DISSOLVE IN 1/8-CUP HOT
WATER. |
|
PECTIC
ENZYME |
BREAKS DOWN PECTINS FOR
CLARITY. |
MOST EFFECTIVE FOR
REDUCING PECTIC HAZE |
MAY NOT REMOVE THE HIGHER
PECTINS. KEEP PECTIC ENZYME REFRIGERATED. |
USE IN MUST. CAN USE EVEN LATER IF WINE NOT
CLEAR. |
5-10 DROPS PER
GALLON |
ADD DROPS TO MUST OR WINE.
KEEP PECTIC ENZYME REFRIGERATED. |
