How to clear wine?

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latchy

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I clear my wine with dried, powdered eggshell.

It takes about a month. But it works.

Mind you, I should note, it reduces acidity so you may need to add some back in to balance it once cleared.
So do you make your own powder? I've been looking into it online, no-one seems to sell it.
If you do how do you go about it? We just put our shells out to deter slugs, rather make better use of them tbh
Cheers
 

johncrobinson

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If its covered and the air cant get to the wine,It wont go off.

Some prefer to leave the wine in the demijohn or bucket for quite a while,This technique is known as Bulk aging.
In many ways it is superior to aging in the bottle.
 

latchy

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If its covered and the air cant get to the wine,It wont go off.

Some prefer to leave the wine in the demijohn or bucket for quite a while,This technique is known as Bulk aging.
In many ways it is superior to aging in the bottle.
Thanks John
It is in a young's lidded bucket that doesn't seal, I've put clingfilm around the edge so hopefully it is airtight. It has worked before to the extent that the fermentation bubbles were going through the airlock and the lid was domed.
 

johncrobinson

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On the subject of eggshells please be aware of a fine membrane just inside the shell this needs removing before using the shells.

Re-reading my previous comment i realise i did not make it clear that the wine should not be left sitting on the primary fermentation lees for months on end,It will need racking at intervals until it falls clear.
 

Stephen Cook

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So do you make your own powder? I've been looking into it online, no-one seems to sell it.
If you do how do you go about it? We just put our shells out to deter slugs, rather make better use of them tbh
Cheers
I collect up used eggshells and put then in a container with a tiny drop of detergent. Then swish them round a bit to clean off any debris. They will break up a bit at this point, which is fine. I then drop then all in a sieve or collander and rinse them off under the tap. Then put them in the oven at gas mark 3 for a few minutes to sterilise them (or, at least, I assume it sterilizes them and I am basing that assumption entirely on a guess as to how long it takes). But, I can't be far wrong since I am still alive). Then, take them out and process them all through a food mixer on a high setting or, in my case, an electric coffee grinder. I do this till I have them down to a coarse powder. Then I put then the powder in a zip lock plastic back till I need it. I usually use a couple of heaped teaspoons per gallon. Again, this is all just guesswork on my part. But, I definitely notice a difference in clarity of the wine.
 

Mr_S_Jerusalem

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Well gas mark 3 is 160 degrees c, if there’s anything still alive on them in that heat it deserves to be there lol.

probably makes the detergent at the beginning a bit redundant...
 

latchy

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I've started keeping our eggshells and will see how it goes, but that will be for another batch.
As for this one, in an attempt to clear fully before bottling I've just mixed 5g of Bentonite in 100ml of warm water and mixed into the 23 litres with the degassing attachment for my drill, fingers crossed.
 

Stephen Cook

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I've started keeping our eggshells and will see how it goes, but that will be for another batch.
As for this one, in an attempt to clear fully before bottling I've just mixed 5g of Bentonite in 100ml of warm water and mixed into the 23 litres with the degassing attachment for my drill, fingers crossed.
I have used bentonite as well. It's works very well, in my experience. But, does tend to strip the colour and some flavour as well. But, maybe I am imagining the flavour thing because of the loss of colour. I should say, this is when I have used it following fermentation.

Crushed eggshells, on the other hand, as well as being effectively cost free, tend to only affect acidity a little bit. At least that's what I have found. Though, I'll admit they don't clear the brew as efficiently as bentonite.

I'd be very interested to hear your own report on their use when you get round to using eggshells.
 

latchy

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Will do. Bentonite has cleared it a treat, just a few bits visible when I shine a torch into the brew, transferred into a screw top fermenter, will transfer back into the bucket (all sterilised and rinsed btw) through a gauze bag folded to try and eliminate any bits then siphon into bottles in a couple of days.
 

latchy

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To update; After bottling in mid Jan, We started to drink it at the start of Feb, well chuffed, even the Mrs enjoys it and she is dead fussy.
Thanks for advice all athumb..
 

johncrobinson

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I would think Bentonite would do a better job of clearing than eggshells but for my money you cant get better than the two part finings now on the market.
 

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