Re: [new_distillers] Re: Gelatin Clarifier
- Before adding any fining agents ( egg white, gelatine, isinglass, bentonite being some) it is usefull to give the fermented wash a REALLY GOOD stir, this will remove any dissolved CO2 from the wash. While this will raise the sediment most finings need some sediment present to begin the settling process with, dont worry if a bit of sediment is raised. If this REALLY GOOD stir isnt done the dissolved gas can tend to keep particles afloat and really add to the settling time. Most Kitset wines have this vigorous stirring as part of their instructions to help a speedy clearing.Hope this is of some helpMark LittleMy understanding of the action of gelatin as a finings was that it
used whatever solid particles that are in suspension as starting
points for solidification. This makes any such particles too large
to stay suspended, causing them to settle to the bottom.
Most settling will occur anyway by about a week after it finishes
bubbling. However, they will always benefit by the extra settling.
There will always be some solid particles that remain permanently
suspended. There will also always be some picked up by small
convective currents occuring.
Most of the particles in any brew are dead yeast cells. Immersed
elements will burn the yeast cells and transfer a nasty flavour into
the distillate, much the same way with a grain mash.
--- In email@example.com, "waljaco <waljaco@h...>"
> If you have a pure sugar wash why do you need finings? There is
> only suspended yeast which should settle out, although some turbo
> yeasts do not have this property, but does it matter?.
> Isinglas is a type of gelatin from fish gills.
> Casein or even non-fat milk will also work - add it to your wash
> and just distill. (Russian samogon practice.