Finings are generally eggwhite or gelatine based. Mine were pretty much just dried eggwhites according to the packet. Didn't work though. Nor did sieving through several layers of cheesecloth. There's something in that wine and i can't gettit out dammit. An abundance of small particles suspended in the liquid, approximately a planck length across. I must consult the old masters of wine production and see what remedies they speak of.
Yes, the case may well be blown wide open; but the question still remains, just who is Ronald Searly?
My man on the veg stall gave me an ETA on the cherries of about 6 weeks. I will be ready with yeast and tannins.
Keyhole Sam
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