Need suggestions

[carlos]

Hi guys
I'm someplace in middle east and i make my wine in my house.
For a lot of reasons i can't get all equipment for winemaker.
So i just use concentrated grape juice,wine yest,plastic carboy and air look.
I racking many times in another plastic carboy.
Finally I do filtering by Boun Vino filter.


My question is:
Do any one have ideas about clarification and stabilization

By material or tools that i can easily find out in local market?

Thank you

 

[mennyg19]

You can use an egg white or gelatin to clarify.
Where in the middle east are you?

 

[carlos]

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[carlos]

How many egg white or gelatin enough for 5 gallon?

 

[mennyg19]

Its a half of an egg white for 6 gallons, so just use a half. Take some wine out of your carboy, use a whisk to mix your egg white in, pour the mixture back in and stir it in well. The one time I used it, it didn't work like it was supposed to, but i didnt use a whisk.
I dont know how to use gelatin to clear wine, but you can google and find it.
One last thing to remember is that time will clear your wine even without clearing agents... Mine did

 

[NorCal]

I think the best path would be to stabilize with the right amount of SO2, put in a glass container, with an air tight cap. Put in a dark, cool place. Check it every three months, rack/SO2 as necessary. If you give it 6-9 months, your patience will be rewarded with clear, wine with some age behind it.

 

[Scooter68]

Strongly suggest you edit your location out. Your listed country location is literally death on certain 'crimes.' We don't need to know where you are.

 

[carlos]

Thank you all guys for advice

 

[richmke]

> Do any one have ideas about stabilization

Potassium Metabisulfite is what everyone uses to stabilize wine. Can you get that?

 

[Johnd]

Its a half of an egg white for 6 gallons, so just use a half. Take some wine out of your carboy, use a whisk to mix your egg white in, pour the mixture back in and stir it in well. The one time I used it, it didn't work like it was supposed to, but i didnt use a whisk.
I dont know how to use gelatin to clear wine, but you can google and find it.
One last thing to remember is that time will clear your wine even without clearing agents... Mine did

Your dosage is correct, but I believe that the whites are added to a small amount of salted water, whisked smooth, and separated from the foam before adding to the wine.