Clarification of homemade wine with gelatin

unclarified and clarified wine In order to clarify homemade wine without the use of chemicals, many distillers use various methods. Some add egg white to wine, others keep the drink in a cool place for several months. This cleaning method is ineffective and often it is necessary to do a second clarification, which changes the taste of the finished drink.

Most often, white wine is clarified, as it oxidizes on contact with oxygen and becomes very cloudy over time. This is especially true for a drink made from Muscat grapes. For instance, grape wine varieties "Citron Magarach" grows cloudy about two months after production.

Red dry wine is best clarified by settling. This method removes the least amount of residual pulp from the wine. It is in the small particles of grape skins that the whole taste of red wine is contained.

Clarification of white wine

White dessert and semi-sweet wines can be clarified with gelatin within 24 hours. Dry wine can react violently as it contains the highest amount of alcohol. This drink will clear up in 2 hours. To clarify wine you need:

heat the container with the drink to room temperature;
dilute gelatin in warm water;
stir the wine well and pour the gelatin solution into the container.

It is necessary to pour in the solution until wine still moving. To be sure, after adding gelatin, the drink is stirred again. For 100 liters of finished white wine, add from 10 g to 15 g of gelatin.

Chemical reaction

Immediately after adding gelatin, the wine will become noticeably cloudy. This happens because gelatin begins to attract oxide particles to itself. In the first hours of the reaction, a small layer of foam may form in the container with wine, which will need to be drained along with the sediment. The gelatin will stop working 24 hours after the start of the lightening.

For the reaction to go well, put the wine in a dark, cool room. After a day, strain it through a fine sieve and cheesecloth.

The sediment can be used to prepare spirits. The wine will be much clearer than when used as an egg white clarifier. Gelatin will not affect the taste of white wine in any way, and the color of the drink will become transparent amber, which is difficult to achieve even with the use of chemicals for clarification.

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