Fining & Clarifying Agents
Many wines clear by themselves if you wait after fermentation and rack cleanly. If the wine stays cloudy, fining agents help. Here you will find silica sol (Kieselsol), gelatin, Mostklar V, bentonite, tannin and gum arabic.
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- Two-component fining: gelatin and silica sol complement each other in their charge and clear better together. Quantity and order are on the pack.
- Vegan: silica sol is purely mineral, and Mostklar V made from pea protein replaces the gelatin. About 5 ml of silica sol is enough for 10 litres of wine, about 10 ml of Mostklar V for 10 litres.
- Protein haze: bentonite binds unstable protein. The quick test WeinStabil Go shows beforehand whether you need it. Bentonite swells in water for 6 to 12 hours before it is added.
- Tannin: gelatin softens too much tannin, while tannin gives more structure to fruit wines that are low in it.
- Quantity: small bottles and sachets are enough for single demijohns; 1 litre and 1 kg packs are meant for large batches.
A pectin haze in apple, quince or berry wine does not drop out through fining; the anti-gelling agent belongs in the must from the start. The order of waiting, racking and fining is explained in “Fining like a cellar master” in our Wine School. The booklet “Making Red Wine at Home” goes as far as clearing and bottling: The Maischewerk Booklets.
