Posted 04 July 2011 - 11:04 AM
1 liter = about 1 quart
50 grams = 1.75oz = 3TBS+1TSP
4.5 cc = .02 cups
about 24 liters in 6 gallons..........so about half a cup of slurry per 6 gal batch.
YES? NO? Anyone got a different answer???
*Real good wine, really fast? = John 2:1-11
Posted 04 July 2011 - 03:02 PM
It can be anywhere from nothing is required (rare in whites) to a very heavy dose is required.
Bench trialing is required so you do it once and do it right other wise your just doing fining for clearification sake in which case there are more efficient fining agents, not fining for protein stability.
Posted 05 July 2011 - 05:49 AM
Thanks, as always!
2013:Cranberry, Apple, Peach, Strawberry, Blueberry, Crabapple, Blackberry, Cab Sauv. 2011: Cranberry-Apple, Pumpkin, Spiced Orange Mead, Strawberry, Straw-Pee, Pear, Guava, Cranberry, Cran-Pee, Apple, Pom-Pee, Blueberry, Blueberry Melomel, Mango, Mango-Pee. 2010: Apple, Peach, Cranberry, Blueberry, Pear, Strawberry, Concord Grape. 2009: Apple mead, Blueberry, Blackberry, Pear, Watermelon, Peach, Apple.
Posted 05 July 2011 - 06:05 AM
I use small 50ml clear plastic capped test tubes.
Posted 05 July 2011 - 06:41 AM
Posted 05 July 2011 - 08:08 AM
I dont recommend fining several times because the lees are so fluffy and large in terms of volume you'l be losing alot of wine to racking.
Posted 06 July 2011 - 12:01 AM
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