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Using egg whites to soften harsh tannins, or not
HELP NEEDED— i’m not a rookie, but I just made a rookie mistake. Instead of using just egg whites to fine my Cabernet, I just mixed up the eggs whole. Luckily, I measured them for the volume so I only added 1 mL per gallon. Has anyone ever come across discussion of what effect yolk will have on...- Mth98502
- Post #23
- Forum: Wine Making from Grapes