Wine Fining Agents

March 28, 2018

Most people confuse fining agents with chemicals, but on the contrary most of them are harmless and inert. My favorite are Bentonite (which is an inert clay and also helps in raising PH and making beer crisp) Pectin enzymes are also widely used because of their ability to break the cell walls and extract the fruity flavors from the pulp. For tannins I use Oak chips.

 The quantity used is also so minuscule that without precision measurements, a homebrewer often tends to overuse them leading to adverse impacts.

 

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