Fining Agents
|
Fining Agent
|
Rate of Use
|
Best Used For
|
Preparation
|
When
|
| Sparkolloid | 5 - 7 grams/ 5 gallons | All wines | Heat slurry of 1-2 cups water with Sparkolloid simmer 15 minutes and add to wine stirring. | After fermented, three weeks before a racking |
| Bentonite | 10-40 grams/ 5 gallons | White Wines | Slurry with juice or water in blender | Add to must prior to fermentation |
| Isinglass | 1 Tablespoon/ 5 gallons | White wines that haven't clarified with Sparkolloid. | Soak in 2 Cups water with 1/2 teasp. Citric Acid for 30 minutes. | Prior to a racking |
| Gelatin | 1/4 oz./ 5 gallons | Red Wines with excess tannin | Dissolve in 10 oz. hot water, let sit for 10 minutes Stir thoroughly into wine. | After fermentation, up to three weeks before bottling |
| Egg Whites | 1/2 egg white/ 5 gallons | Red Wines with excess tannin | Whipped to a soft froth with some wine and water then mixed in thoroughly. | In barrel/glass at least a month before bottling |
| Polyclar (AT) | 2.5-12.5 grams/ 5 gallons | White Wines to remove oxidaytion reduce astingency | Thorough mixing | Before, during or after fermentation. |