Fining agents are most often thought of as being used for clarification, but they have many other purposes in mead. This presentation explores the various options available for fining and clarifying mead, including the bentonite, gelatin, casein, PVPP, chitosan, silicasol/kieselsol, Sparkalloid, and enzymes. We’ll also discuss using additions to address sulfide flaws and improve mouthfeel.
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