Anyone use Egg White as a fining agent?
- Thread starter Allen Brown
- Start date
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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.
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.
