gonna try egg whites

[Sirs]

Well I done did it I've researched and added eggwhites to some of my reds to try to get some of the high tannins out where I squeezed the daylights out of the must to get that last drop of juice out lol. I'm hoping I've not messed up some wine but I did like all the different places said to do got the whites added a bit of water and a pinch of salt got it mixed really good , got foam off then used amount as most directed guess in about 10 days we'll see what happens.

 

[djrockinsteve]

My neighbor did that to get rid of a sulfur smell . It worked overnight. Hopefully this will work for your tannin.

 

[Sirs]

well figured I'd give it a try to see if nothing esle, besides it can't hurt I can rack it off in 10 to 14 days. Either way still have good stuff to drink and I'll have learned something else.

 

[djrockinsteve]

Everytime we try something whether it works or not is an education. That's what is so great about this forum as there are many who may have already gone thru what you are experiencing.

 

[sevenal]

Egg White

I have been reading of this home spun process.
The realm of application I was reading, was intended to clarify
sediment from red wine.
Any organic process that helps with a refined finish, sounds
entirely worth exploring.
I'll stay with the thread to see what comes of your project.
If you would not mind, please make comment on the clarity.

Here on the coast we have tons of wild grapes and I see from your link
you are partial to some of our North Cakalaka varieties.

Good results and best wishes.

sevenal

 

[Sirs]

I intend to post how it goes and will post pictures if I can remember too and yes I like all kinds of grapes and I'm partial to most any wild grape or fruit

 

[Sirs]

well checked the wine a few minutes ago and it is dropping a bunch of stuff I found out one thing also make sure you don't let any foam go in they say it doesn't do any harm it just looks nasty sitting on top, so it seems to be working pretty good guess taste test after racking will be the real test

 

[buddy]

I've always had good success using egg whites. Usually I boil some water and add bentonite, when this mixture cools I stir in some egg white and add this to the wine. The combination of bentonite and egg white really does a good job in clarifying wine.
They say that egg whites should only be used for red wines but I also tried it on a skeeter pee and it came out great.

 

[Sirs]

well did a first sample today and man what a difference, hard to believe wine still has a ton of body to it but alottttt smoother now can't imagine what it'll be like after the 14 days are up. It still seems to be dropping stuff hopefully the sediment will compact somewhat.

 

[Wade E]

Good little experiment here Eddie. When pressing the grapes you should always extract a sample of the free run juice and then sample more as you are pressing to cpmapre the fre run to and this way youll start knowing when you extracting too much tannins. Probably kind of hrad to do though if just squishing by hand.

 

[Sirs]

true it is but can be done

 

[Sirs]

well I racked off the egg whites today at 14 days and I could not beleive it was the same wine it is so different now no astringency at all, of course now the alcohol is not hidden but is really smooth. I know what I'll do now if I got any that need to be tamed for early drinking for sure. Far as I'm concerned BIG thumbs up on using eggwhites to drop tannins

 

[Wade E]

Cool and glad it worked for you!!!! Thanks for the experiment and the update Eddie!

 

[sevenal]

How did it alter the Clarity

Sirs,

Just checking back with you to see how your clarity was changed if any?

Was the egg white thick on the bottom?

Was the egg settled firmly or easy to cloud the carboy?

Finally how many ounces of wine did you pour out to evacuate the carboy
once you finished racking? How much waste occurred as a result of this process?

Thanks for keeping us posted on your experience.

sevenal

 

[Sirs]

Sirs,

Just checking back with you to see how your clarity was changed if any?

Was the egg white thick on the bottom?

Was the egg settled firmly or easy to cloud the carboy?

Finally how many ounces of wine did you pour out to evacuate the carboy
once you finished racking? How much waste occurred as a result of this process?

Thanks for keeping us posted on your experience.

sevenal

Well lets see I did this in 2 (1 gallon) jugs and a five gallon bucket I had been using.
As far as clarity the wines were fairly clear to begin with, it does seem to have made it even clearer if possible on all 3 containers. What I was mainly going for was to ease off the tannins,which it did very nicely all 3 were abit harsh but now are really smooth.
As far as how the sediment was in the two gallon jugs it was mainly compact except for a few little pieces that were kinda hanging other than that I got all but a very thni film left in bottom no more than an ounce or 2 in the bucket of noble that was a different story it dropped what I call huge maybe close to a 1/4 inch of what looked like clumps of solids but they all stayed together really nicely so only lost the sediment in the bucket, the rest was clear and did fine. Oh on 5 gallon bucket I probly got a cup of solidsand what dropped first seemed to be glued to the bottoms of all of them

 

[Rock]

Sirs glad things worked out for you.Just wondering on how many egg whites to how many gallons?

 

[Minnesotamaker]

I wonder how this would work on light fruit wines? I've made strawberry before from fresh fruit and the seeds put a tannic taste in it. Had I know about this, I might have tried the egg method before bottling. I only have a few bottles left, but I'll definitely give this a try if I encounter it again.

 

[buddy]

Sirs glad things worked out for you.Just wondering on how many egg whites to how many gallons?

I don't think you will find a clear consensus about how to apply egg whites. I've seen the ratios range from one egg white per five gallons to one egg white per one hundred gallons.
For myself, I use about 1/4 of an egg white for a five gallon carboy and it seems to work out well for me.
The usual rule is to use egg whites for red wines only.
Good luck, I think you will be favorably impressed.

 

[Sirs]

most of the places I found reccomended a teaspoon per gallon