Erik the Awful
Well-Known Member
Now that I have a dozen or so wines under my belt, I need to work on my quality. I'm planning on purchasing a press this year, and I think that will do a lot to get the sediment out of my wines and make using the hydrometer easier. What can I do to improve the quality on the backend, when fining?
I've heard of adding bentonite clay, but that it adds big, fluffy lees that cut down the yield.
I've heard of using crushed eggshell, but that it also removes color and flavor.
I've heard of using egg whites and that it doesn't have these problems.
What are your experiences and recommendations?
I've heard of adding bentonite clay, but that it adds big, fluffy lees that cut down the yield.
I've heard of using crushed eggshell, but that it also removes color and flavor.
I've heard of using egg whites and that it doesn't have these problems.
What are your experiences and recommendations?