djrockinsteve
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Fining materials are used to remove something from your wine. Usually sediment, pieces of fruit skins, yeast cells, hazes and many others. Wines should be fined then aged before bottling.
One common fining agent is "Bentonite". Bentonite is a very fine clay like material that carries a negative charge and is good to remove excess protein from white and blush wines.
Excess amounts of bentonite can remove aromas from the wine and is very light and fluffy making racking wine off the lees difficult.
Typically bentonite is mixed with hot water (4 teaspoons per 1/2 cup water) in a blender, then when cool refrigerated for 24 hours. Add the hydrated mix to the wine slowly and stir continuously. Rack off in 4 weeks. The mix can be thinned with a little wine before adding to carboy.
"Sparkolloid" is another fining agent and is sometimes used to follow a bentonite treatment. Sparkolliod is positively charged and is good for reds and blush wines.
Two ounces of water plus 1 teaspoon per gallon is the ratio for sparkolloid to wine. Bring to a simmer the amount needed (plus a little extra water to replace evaporation) and stir in the sparkolloid. Do not allow it to burn and stir frequently for 20 minutes.
Add the sparkolloid to the wine hot, do not allow it to cool. Stir the wine well to mix the fining agent throughout. Allow 4 to 6 weeks for the agent to drop out. Sparkolloids lees are also light and fluffy so care must be taken when racking.
"Egg whites" can be used to help polish a wine and also to reduce some of a wines astringency. Mix one cup of warm water and a pinch of salt together. Separate carefully the white from the yolk of an egg. Mix one part egg white with two parts of the salt water. Stir thoroughly but do not beat the mix. Add to the wine slowly and blend well. Rack the wine in a week.
Other, but not as common fining agents are charcoal, casein (white milk), gelatin, Isinglass and Kieselsol.
One common fining agent is "Bentonite". Bentonite is a very fine clay like material that carries a negative charge and is good to remove excess protein from white and blush wines.
Excess amounts of bentonite can remove aromas from the wine and is very light and fluffy making racking wine off the lees difficult.
Typically bentonite is mixed with hot water (4 teaspoons per 1/2 cup water) in a blender, then when cool refrigerated for 24 hours. Add the hydrated mix to the wine slowly and stir continuously. Rack off in 4 weeks. The mix can be thinned with a little wine before adding to carboy.
"Sparkolloid" is another fining agent and is sometimes used to follow a bentonite treatment. Sparkolliod is positively charged and is good for reds and blush wines.
Two ounces of water plus 1 teaspoon per gallon is the ratio for sparkolloid to wine. Bring to a simmer the amount needed (plus a little extra water to replace evaporation) and stir in the sparkolloid. Do not allow it to burn and stir frequently for 20 minutes.
Add the sparkolloid to the wine hot, do not allow it to cool. Stir the wine well to mix the fining agent throughout. Allow 4 to 6 weeks for the agent to drop out. Sparkolloids lees are also light and fluffy so care must be taken when racking.
"Egg whites" can be used to help polish a wine and also to reduce some of a wines astringency. Mix one cup of warm water and a pinch of salt together. Separate carefully the white from the yolk of an egg. Mix one part egg white with two parts of the salt water. Stir thoroughly but do not beat the mix. Add to the wine slowly and blend well. Rack the wine in a week.
Other, but not as common fining agents are charcoal, casein (white milk), gelatin, Isinglass and Kieselsol.
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