Starting in 1996, Alexa Internet has been donating their crawl data to the Internet Archive. Flowing in every day, these data are added to the Wayback Machine after an embargo period.
Crawl data donated by Alexa Internet. This data is currently not publicly accessible
TIMESTAMPS
The Wayback Machine - https://web.archive.org/all/20050303224236/http://www.leeners.com:80/finingagents.html
FINING
AGENTS
Fining agents
are used to clarify wine and beer before bottling or long term storage.
Fining (fine - ing) agents work on the principle that all of the particles
clouding up wine or beer have an electrical charge. As the saying goes,
opposites attract, so a positively charged fining like gelatin will attract
negatively charged particles and bind with them, making them too heavy
to float. They will then sink to the bottom of your carboy, leaving everything
brilliantly clear.
BENTONITE
8
oz. $1.10-
1
lb. $1.95-
Naturally
occurring hydrated aluminosilicate of sodium, calcium, magnesium, and iron.
Also useful when added to clear juice must at the beginning of a fermentation
and to provide yeast nucleation sites. Speeds the onset of fermentation.
Use 4 teaspoons for five gallons of wine. Dissolve by blending into 1/2
cup of boiling water. Allow to stand for 24 hours and stir thoroughly into
wine. Wait two weeks and then rack wine from sediment. Using more than
the recommended amount can strip melanoidins (color and flavor compounds)
from a wine. Prolonged breathing of dust can cause respiratory disease.
SPARKOLLOID
1
oz. $1.95-
1
lb. $10.95-
Cold
Mix Fining Agent. Positively charged fining agent for beer and wine.
Noted for working when other fining agents have failed. Also provides a
compact sediment bed, pressing down other fining agents and increasing
yield. Used as a coating medium for filter pads, to decrease porosity.
To use, stir 1/2 tsp. per gallon into one quart of briskly boiling water.
Boil for three minutes, stirring well to completely dissolve. Use 1/2 cup
of the prepared solution for every gallon of wine. Stir thoroughly into
wine, leave for 2 weeks, and then rack off sediment. Although it may contains
some colloidal compounds which can make it gel, Sparkalloid is derived
from the preserved skeletons of marine animals found in dry seabed, suspended
in powdered agar gelatin. Prolonged exposure to dust can cause lung irritation.
GELATIN
FINING
1
oz. $1.20-
1
lb. $7.95-
Positively charged
fining agent for wine and beer. The most powerful of the organic fining,
gelatin will also remove excess tannins (polyphenolics) and coloring particles
(melanoidins) from wine. Use 1/ teaspoon per gallon of beer, 1/2 teaspoon
per gallon of wine. Pour 1/2 cup of boiling water over gelatin powder,
stirring to dissolve then stir thoroughly into wine. Using more than the
recommended amount will remove too much of the color and flavor compounds
from wine and some of the body from beer.
Chrondus
crispus, a dried marine algae used to aid hot and cold break after boiling.
Use one tsp. in the boil for 10 minutes. Irish Moss is a dried sea weed
used by brewers worldwide to remove the positive charged proteins in the
wort. These proteins cause finished beer to become hazy when it is chilled.
Brewers call this condition chill haze. The Irish moss has a negative charge
and attracts the proteins helping them settle to the bottom of the brew
pot. This brew pot sediment is called trub by brewers. It is good practice
to add one teaspoon of Irish Moss to the brew pot at least 15 minutes before
the end of the boil.
ISINGLASS
LIQUID
45
ml. for 5-6 gallons $.85-
12
pack $8.95-
Positively charged
fining agent. Traditionally used for beer but can also be used for wine.
Extremely gentle. Use packet per six gallons of beer or wine. Dissolve
into one cup of water and stir thoroughly into beer or wine. Wait two weeks
and rack off sediment. Not as strong as any other fining. May fail to clear
completely.
