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Thread: Peach (Tinned)

  1. #21
    Join Date
    Oct 2005
    Location
    Knottingley West Yorkshire
    Posts
    14,442

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    They can be used on any kind of wine, and as well as fining, they also help smooth out rough edges, but are slower acting than modern finings like Kwik clear etc.

    But they would be a good method of fining for vegetarians who didnt want to use finings containing crustaceans shells.

    regards
    Bob
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  2. #22
    Join Date
    Apr 2008
    Location
    British columbia Canada
    Posts
    2,188

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    An alternate method. I like that. I have had customers say they did not like the Quick clear products nor the sparkoloid product as they both contain animal matter. Egg whites do not fall under that category for a purist?All I have been able to recommend to them so far is bentonite or grape tannin powder.Both these will work but have their limitations.
    http://www.winensuds.com/ Gotta love this hobby

  3. #23
    Join Date
    Mar 2009
    Location
    newark nottinghamshire
    Posts
    23

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    HI all, i am glad something constructive has come out my little problem and has made other users of this forum aware of alternative methods to clear wine, thats life people , and life is good !!

  4. #24
    Join Date
    Mar 2007
    Location
    Minnesota, USA
    Posts
    4,423

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    Just to set the record straight on egg whites...

    Egg whites, gently mixed with water and a pinch of salt, are used to remove excess astringency in red wines. This is a very old technique, but is still widely used. The idea is that proteins attract, and the protein molecules in egg albumen will link up with other protein molecules (tannin, for example) and cause them to drop out of solution.

    Egg white is the only fining material I've ever used when making red wines. If you have an astringent wine, it works wonders for smoothing out tannins.

    In the past, other animal proteins have also been used to accomplish the same thing, including ox blood, gelatin, and milk. I'm pretty sure that ox blood has been illegal since the BHT scare, and I don't know if milk is used anymore either. But gelatin and egg white are still in wide use. Egg whites are much gentler, however.
    Steve

    some random bloke from across the pond.

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  5. #25

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    Sorry to resurrect this thread, but has anyone taken this wine further than simply a 'table wine' I have thought of Elderflowers with some Grape Sultanas to ramp up the body?

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