cimirie
Well-Known Member
I've finished a batch of EW Apfelwein using Red Star Champagne yeast. It's been in primary for a month and it is clear as a bell with a super-thin layer of trub on the bottom. It still has a noticed yeast taste and I want that gone so I've been doing some research on fining agents.
I am now more confused than when I started. My first thought was to use gelatin, but that seems to be for tannins and proteins and not for yeast drop-out. Then I heard egg whites were great for yeast drop-out and others said eggs won't do anything for yeast. I've recently flirted with the idea of Isinglass as a perfect solution but some have said that it does practically nothing unless you cold crash your beer which I can't do (as I live in Florida and have no available fridge space).
So bottom line. Pretend you had a product you were psyched about that was crystal clear but still retained a heavy yeast taste, indicating many yeast particles floating around unseen. How would you get rid of them quickly?
Thanks for all your help.
I am now more confused than when I started. My first thought was to use gelatin, but that seems to be for tannins and proteins and not for yeast drop-out. Then I heard egg whites were great for yeast drop-out and others said eggs won't do anything for yeast. I've recently flirted with the idea of Isinglass as a perfect solution but some have said that it does practically nothing unless you cold crash your beer which I can't do (as I live in Florida and have no available fridge space).
So bottom line. Pretend you had a product you were psyched about that was crystal clear but still retained a heavy yeast taste, indicating many yeast particles floating around unseen. How would you get rid of them quickly?
Thanks for all your help.