View Full Version : Anyone use Egg White as a fining agent?

Allen Brown
02-17-2011, 04:32 PM
I know it's used for wine sometimes, can it be used it for mead?

Medsen Fey
02-17-2011, 05:04 PM
Sure, it can be used.
However, when used with wines, it is generally for removing excessive tannins in red wines as the positively charged albumen will bind with negatively charged tannins. Most traditional meads don't have much tannin so it may be less useful in such cases, though it may still be helpful. For heavy-tannin berry batches (like a big elderberry batch where you pressed the fruit) or red pyments with too much tannin it could work great. You need to mix it with a pinch of salt to solubilize the albumen.

Personally I think PVPP is easier to work with.

Allen Brown
02-17-2011, 05:13 PM
Does it have a trade name?

02-17-2011, 06:00 PM
Polyclar (http://morebeer.com/view_product/16810/beerwinecoffee/Polyclar_VT_PVPP_1_oz) is one, there are probably other names too.