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nafex - Re: [NAFEX] wine fining

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  • From: "O'Barr, R. D." <topgun@otelco.net>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] wine fining
  • Date: Mon, 7 Aug 2006 14:09:11 -0500

Thanks Richard, and all, that is exactly what I need. I have very little time to spend on the computer with the wife taking full time as well as the 6 acres taking full time on the fruit nuts and berries.
Richard O'Barr
"Topgun"
----- Original Message -----
To: nafex
Sent: Saturday, August 05, 2006 10:08 PM
Subject: [NAFEX] wine fining

Fining is when you cause the 'stuff' suspended in (otherwise) clear wine to go to the bottom of the tank, leaving the clear wine to be siphoned off.
 
Boy, there are a billion authorities on winemaking on the web.
 
Try this place; a very well known supplier of home winemaking:  www.eckraus.com
 
They will describe this FINING, and offer some products to accomplish this task.
 
2  that I have tried are 'cold mix Sparkelloid' (diatoms) and Bentonite clay.
Neither was a real winner. Gelatin is also used by some.
My friend at work uses Isinglass (Sturgeon bladder material) and claims to have excellent success.
 
I make apple wine all the time at home.
Another good clarifier / fining agent is Pectic Enzyme (absolutely TOPS for apple wine clearing)
I mean wow ! It fell clear in a week after adding it after fermentation ended.
It can also be put in in the start.
 
Cheers
 
Murph
 


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