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Giacomo
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  • I have Baca Noir vines up on 10 foot high arbors.
    I CLARIFY my wine, after first racking, with egg whites. Three egg whites and three table spoons of water and a pinch of salt, whip really good, add to five gallon carboy, put on a bubbler, and after about a week the wine is nice and clear. Egg whites is what the French use to clarify barrels of wine. (Also removes yeasty flavor)
    SpoiledRotten
    SpoiledRotten
    I’ll have to give that a try. Sounds like a good way to eliminate the chemicals, although I’m not sure the clarifier that I use would be considered a chemical. Isn’t that stuff made from seashells?
    joeswine
    joeswine
    You also could use egg whites
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