Using egg whites to soften harsh tannins, or not

[jesseb]

I just bought Daniel's book It is awesome..

It is, although some topics I find it overwhelming as a beginner. It always gives me a feeling I need more (especially expensive) equipment to make ‘good’ wine, for measuring FSO2 or malic acid etc. I've got some other books as well, but since I’ve got this book, I never opened them again.

 

[Hazelemere]

Bentonite has nothing to do with tannin finning, it actually negative-charged the same as tannin is. so it can fine positive charged protein but not tannin.

Correct. Bentonite pulls protein not tannin

 

[Mth98502]

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 the wine? Is there anything I can add to remove it—bentonite, etc.? I can’t believe I did it. I’ve read everything I can find about fining with egg whites., And then, because I’ve been kept from my wine making for the last several days because of other family needs, I had some time & quickly put everything together and added to my wine. Any help appreciated.