I don't want to use chemicals and I'm trying egg shells at the moment but nothings happening.
2007-04-27 06:08:33 · 5 answers · asked by : 6 in Food & Drink ➔ Beer, Wine & Spirits
I have also filtered it
2007-04-27 06:27:28 · update #1
Time...that's your best friend. Let it sit...weeks, maybe months. It's good not only for the clarifying, it does wonders for the flavor. If you're too impatient, do another batch and drink this one as-is. Cloudy doesn't necessarily mean bad. On subsequent batches, you might try adding pectic enzyme 24 hours before pitching the yeast...the pectin is what acts to keep the fine cloudiness suspended. Pectic enzyme helps break down the pectin so this is less of a issue.
If you just *HAVE* to have it clear, try bentonite...it's usually the best post-fermentation clarifier. Then carefully rack it off the sediment when it's clear...bentonite is VERY easily stirred up after it settles. Your favorite home brewing supplier will carry bentonite.
2007-04-27 12:07:02 · answer #1 · answered by Trid 6 · 0⤊ 0⤋
You can't clear a wine while it's still fermenting. You have to let it go.
And egg shells aren't a fining agent; egg white is (and it's not recommended anymore due to salmonella).
2007-04-27 23:47:57 · answer #2 · answered by dogglebe 6 · 0⤊ 0⤋
Do not do anything with it until it has finished fermenting.
Then go to a Home Brew shop and ask there.
2007-04-27 13:39:28 · answer #3 · answered by Earwigo 6 · 0⤊ 0⤋
filter it through a sock.....a clean one of course.
2007-04-27 13:18:39 · answer #4 · answered by Anonymous · 0⤊ 1⤋
LOL !!!
2007-04-27 18:13:38 · answer #5 · answered by Anonymous · 0⤊ 0⤋