For all those who been asking about fining (clearing) their wine.
A few post have suggested to use Egg Whites. Here is a follow up on that and a URL for others.
This is always better to err on the low side when doing a fining and ideally first do few bench tests. So here is the correct way of doing it :
''Egg albumen. Egg albumin is a common fining agent for red wines. Albumen is found in egg whites. Fresh eggs
contain approximately 3 to 4g of active product per white and are preferred over frozen egg whites. Albumen is colloidal in
nature and has a positively charged surface that attracts negatively charged tannins. Egg whites remove fewer phenols and
less of the fruit character than gelatin. To prepare the albumin, make a 0.7% salt solution (about 1/2 teaspoon per cup of
water). Measure the volume of the egg whites and mix with 2 times the volume of salt solution. For example, if you have
30 mL of egg white (1 egg) you need 60 mL of salt water. Lightly mix the egg whites and salt water until they become less
sticky and gently stir into the wine. Do not mix into a froth. Usage levels vary from 1 to 8 egg whites per 60 gallon barrel,with 2 to 4 being average.''
Herre is the url http://www.uark.edu/depts/ifse/grapeprog/articles/nmc14wg.pdf