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.

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.