Well, I just set up a batch of raspberry wine rather bull headedly. My puree had gaur gum & xanthan gum. In my head, that is a thickener, so I might have problems clearing, but am I due in for some other problems?
good question. my own head is telling me that it'll act like gelatin and clarify the heck out of the wine, but that's only a guess. my only real knowledge of them both is to thicken sauces and that xantham gum is quite potent. guar gum is a bean derived substance and xantham is made from sugars. i don't think they'll hurt anything, right? I can definitely see them affecting body or mouthfeel though.
I'm interested to hear from experienced people on this one.
Primary: Highway 35 Scotch Ale (Highway 78 clone), second runnings small beer