Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Alternative to Chitosan
Reply
 
LinkBack Thread Tools
Old 07-29-2009, 09:46 PM   #1
rurounikitsune
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Posts: 101
Liked 2 Times on 2 Posts

Default Alternative to Chitosan

Hi y'all. Been a long time since I posted last (years?) but I'm in urgent need of a solution.

Been brewing for a while now and my beer is fantastic. Never worried about clearing or fining agents.

So I just started my first wine kit. (Winexpert Selection Estate Washington Riesling.) It has been in secondary for around a week, gravity is .995 or so, and it's ready to be degassed and stabilized. It tastes fantastic btw.

However, I cannot use Chitosan. It is made from shellfish and for religious reasons I am not permitted to eat shellfish or anything derived from shellfish, even if it only utilizes the shellfish temporarily (as in chitosan) if there is any chance there will be shellfish in the end product.

My beer experience tells me that if I leave it alone long enough, suspended solids will drop out and while it may not be brilliant, it will be clear enough for me.

So if I rack this baby into another carboy, add some extra k-meta, and let it sit for a few months, will it clear out? Or is there a plant-derived alternative to chitosan that anyone knows of?

__________________
rurounikitsune is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2009, 10:05 PM   #2
summersolstice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,515
Liked 22 Times on 16 Posts

Default

You have a couple of options: let it bulk age and it will clear or do a google search for wine finings. I just did and the first link provided several options.

__________________
summersolstice is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2009, 01:59 AM   #3
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 81 Times on 52 Posts
Likes Given: 2

Default

Chitosan will completely settle out so there is no need to worry about allergies or having it in the end product as long as you rack carefully. Isinglass and some other fining agents are also animal products so if you are still concerned I would suggest going with bentonite which is made from clay.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2009, 02:12 AM   #4
Wade E
Beer Buster
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Wade E's Avatar
Recipes 
 
Join Date: Mar 2008
Location: Middlebury, Ct.
Posts: 881
Liked 4 Times on 4 Posts

Default

Chitosan is made from shellfish alright but not the proteins that would give you an allergic reaction. I mod and admin quite a few websites including the sister site to this and there have been many people with the same allergies that trusted me and others on this. If you are that worried you can use Bentonite or Isinglass though but fear not you would be fine.

__________________
Brewing
Wade E is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2009, 02:15 AM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,639
Liked 4626 Times on 3359 Posts
Likes Given: 908

Default

I'm assuming we're talking kosher here. I'm not sure what is allowed and what isn't- but I do believe that without fininings, this wine will still clear. Give it about twice as along as you would with finings, and top up (so to not allow oxidation) and it should be fine.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2009, 02:26 AM   #6
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Nurmey's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,001
Liked 29 Times on 25 Posts
Likes Given: 6

Default

Has anyone used the eggshell thing? From Jack Keller's site:

A slightly misty or off-color white wine can often be clarified and decolored using egg shells. Egg shells are first cleaned and then dried in an oven. This makes them brittle. They are then easily crushed into very small pieces and these are stirred into the wine. They will slowly sink and over time collect carbon dioxide bubbles absorbed in the wine. These will cause the egg shell particles to rise and eventually leave the captured bubbles at the surface, thereby allowing them to sink again. This process may go on for some time. These tiny bits of agitated calcium slowly absorb off-colors and drag suspended particles to the bottom. I have found they are better at correcting the color than at clarifying the wine, but they do have an effect and don't seem to change the taste.

edit: oops just read the part about a plant based solution. I don't know if this would work for you.

__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.
Nurmey is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2009, 12:37 PM   #7
rurounikitsune
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Posts: 101
Liked 2 Times on 2 Posts

Default

Thanks all. I have already used bentonite. Chitosan has a different charge and acts on different particles. That's why I was asking if there was a replacement. I am not allergic to shellfish. I cannot use the product for religious reasons.

I guess I will just rack it off the sediment, stabilize it, add the susse reserve, and let it sit for a few months and see if that clears it up.

__________________
rurounikitsune is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2009, 12:59 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,639
Liked 4626 Times on 3359 Posts
Likes Given: 908

Default

Quote:
Originally Posted by rurounikitsune View Post
Thanks all. I have already used bentonite. Chitosan has a different charge and acts on different particles. That's why I was asking if there was a replacement. I am not allergic to shellfish. I cannot use the product for religious reasons.

I guess I will just rack it off the sediment, stabilize it, add the susse reserve, and let it sit for a few months and see if that clears it up.
I know isinglass is made from fish bladders, but what about sparkelloid? It's made from fish skeletons. I'm not sure that's acceptable either, but it's a thought.

I think time will do the same thing, though. I only use finings in my kit wines- my "homemade" wines don't get finings and they are all clear with some time. I think you'll be fine just by letting it sit.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2009, 06:07 PM   #9
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 81 Times on 52 Posts
Likes Given: 2

Default

If you have room in a refrigerator you could cold stabilize the wine for a few weeks which would speed up dropping out the yeast, this is what most commercial wineries do. Otherwise patience works.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 08-02-2009, 05:32 PM   #10
rurounikitsune
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Posts: 101
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by YooperBrew View Post
I know isinglass is made from fish bladders, but what about sparkelloid? It's made from fish skeletons. I'm not sure that's acceptable either, but it's a thought.

I think time will do the same thing, though. I only use finings in my kit wines- my "homemade" wines don't get finings and they are all clear with some time. I think you'll be fine just by letting it sit.
It depends on the kind of fish. Lots of fish are clean so even isinglass from a clean fish would be okay.

I will let it sit a few months though and if that doesn't work, maybe I will stick it in my lagering fridge for a while. I'm not really in a hurry.
__________________
rurounikitsune is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Alternative to US-05? Graeme Extract Brewing 14 07-04-2009 03:07 AM
WLP 500 alternative Ronster General Beer Discussion 19 05-29-2009 01:57 PM
Oxyclean alternative ? Diablo Beginners Beer Brewing Forum 8 05-07-2009 10:20 AM
Chitosan and shellfish pbdist Wine Making Forum 8 01-12-2009 05:42 PM
A Hop Alternative dubbel dutch General Beer Discussion 7 03-18-2008 03:18 PM