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Finings anyone?
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http://howtobrew.com/section1/chapter2-2-3.html
http://howtobrew.com/section1/chapter2-2-1.html
http://byo.com/mrwizard/1042.html
http://byo.com/mrwizard/1064.html
Interesting reading
I really need to get out more eh?N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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Information is a wonderful thing (especialy when someone else has taken the trouble to find it for you).
I've just soaked a really grotty barrel in washing soda similar to sodium percarbonate mentioned in the how to brew article, it came up gleaming. Unfortunately fewer supermarkets are stocking it. If you see it I recommend buying some. It's been around for donkeys years and is very under rated, it brings up glass ware like new.
I'm looking forward to the article on finings, I haven't made up my mind as to the best way to use them, I want to have a chat to the brewers at Ringwood and the Hopback brewerys too, i'm sure they will have some good info.
cheers Lockwood
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i just use whats in the kits - sometimes i just leave the wine to clear on it's ownGeordie : refers to a person originating from Tyneside and the former coal mining areas of northern County Durham or the dialect spoken by such people. There are a number of rival theories to explain how the term came about, though all accept that it derives from a familiar diminutive form of the name "George".
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I use bentonite or harris super enzyme at the start, then Ritchies kwik clear finnings at the end with a filter through the Harris filter before bottleing, had great results this way and free's up my d/j's.Discount Home Brew Supplies
Chairman of 5 Towns Wine & Beer Makers Circle!
Convenor of Judges YFAWB Show Committee
National Wine Judge
N.G.W.B.J Member
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Originally posted by Mo~Fo Winery View PostI used them at first on my kits, now that I have learned the benefits of bulk aging in volumes, I no longer use them.
My take on all of this is impatience. Commercial wineries have a reason to push their wine through filters and a return on their investment. It's quick but not the best way for home winemakers, whose only goal should be producing, if not a great wine, a drinkable wine. Cold storage, racking and age, will in most cases take care of any de-gassing and clarification problems in the wine.
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Originally posted by Duffbeer View PostI use bentonite or harris super enzyme at the start, then Ritchies kwik clear finnings at the end with a filter through the Harris filter before bottleing, had great results this way and free's up my d/j's.
I ask as I'm thinking of guying some sort of filter system to finish my wines prior to bottling
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